Dry Passatelli With Artichoke Cream And Guanciale

Preparation:

Preparation: Mix all the passatelli ingredients and leave to rest in the refrigerator for 2 hours. In the meantime, prepare the artichoke cream by boiling the potatoes and 2 sliced artichokes; Season with salt and pepper. Once cooked, drain and blend everything with the oil. Cut the slices of bacon into matchsticks and brown in a non-stick frying pan without fat. Cut the other artichokes into julienne strips (thin strips) and fry them in boiling oil. Make the passatelli al ferro with the dough (in the absence of this, a potato masher or a bladeless meat mincer with large holes is fine) cook in salted boiling water, drain in a pan with 20 g of butter and 40 g of Parmesan. In hot dishes, spread the artichoke cream to a mirror finish and place the passatelli on top, sprinkle with matchstick-shaped and browned bacon, finish with the fried artichokes in julienne strips.