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Tuesday, August 13, 2013

Simple Artichoke, lemon and thyme pasta

This recipe is dedicated to Gianni - CEO/owner Mastrantonio - what a man. I interviewed him for an article the other day and was mesmerized by his ability to talk about food: his muse. He uses words like olive oil to coat and dress his imagery, I could have listened to him all day.

He is a complex man with a simple food ideology: good food comes from good ingredients, simple is always best. I left with a warm heart having met someone who not only loves his job, but lives his job...I also left with a massive can of artichokes - thank you Gianni.

Simple Artichoke, lemon and thyme pasta

Ingredients: (Serves 2)
1 really stale bread roll (roughly cut into cubes)
zest of 1 lemon
6 sprigs thyme
3 cloves garlic (thinly sliced)
4 tbsp olive oil
salt and pepper

Tagliatelli (enough for 2)
½ cup cream
juice of 1 lemon
6 tinned artichokes (quartered)

Fry cubed bread, zest, garlic and thyme in olive oil with a dash of salt and pepper until bread is crisp. Set aside.
Boil pasta until al dente, drain, but keep in the hot pot.
Pour in cream and squeeze over lemon and toss to coat.
Stir through artichokes and, just before serving, stir through 2/3 of the crisp bread and zest.
Spoon onto plates and finish with remaining bread and zest.

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