Heart of Palm
Farfalle alla Contadini
4 roma tomatoes
4 whole artichokes in brine
few slices of pancetta or prosciuto
shaved grand padano cheese
extra virgin olive oil
handful of baby spinach
handful of cherry tomatoes
salt and pepper
spring of rosemary
pack of farfalle six flavours
We stock these ingredients
Cut roma tomatoes in half-long ways and roast in 200º oven with salt, pepper, fresh garlic, rosemary and a splash of olive oil.
Cut artichokes in half and roast in oven with salt, pepper and extra virgin olive oil until golden. Set aside.
Cook the pasta according to the package instructions and set aside.
Using a large non-stick pan, sauté sliced pancetta and cherry tomatoes.
De-glaze pan with white wine and toast through the roma tomatoes, artichoke, spinach and farfalle
Dress with more extra virgin olive oil and shaved grana padano parmesan cheese. source: Chef Shane from All Antica Restaurant. www.allantica.com.au
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