Cut the artichokes into thin slices. In a pan pour the oil and pan-fry the garlic and the parsley.
Once brown, remove the garlic and add the artichokes. Pour the wine, raise the flame and let it evaporate. Add the slices of lard, lower the heat and continue cooking the artichokes for about 10 minutes, adding water if necessary.
Separately cook the pasta in salted water. Drain the pasta, and pour it into a bowl, where you have previously diluted the Ricotta cheese. Season with artichokes and Parmigiano Reggiano.
Ricotta cheese, artichoke and Lard with Pancetta pasta
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
