Casarecce with artichokes, capers, dill, lemon and mozzarella

AT A GLANCE

  • Serves 4 people

The rolls of casarecce are ideal for lighter sauces or cheeses, such as the mozzarella here,  which melts into them as it warms. Strozzapreti makes a great substitute.

Need some tips on preparing artichokes? Read our guide.

  • 4 globe artichokes
  • 1 lemon, halved
  • 400 gm dried casarecce
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 golden shallots, thinly sliced on a mandoline
  • 1 small garlic clove, thinly sliced on a mandoline
  • 20 gm salted capers, rinsed
  • 1 tbsp lemon juice, plus finely grated rind, to serve
  • 2 buffalo mozzarella balls, torn
  • ¼ cup torn dill, plus extra to serve
  • Crème fraîche or finely grated parmesan, to serve
01   Trim artichoke stems and peel away tough outer leaves until you reach the pale inner hearts, and rub with lemon to prevent discolouration. Halve hearts, remove hairy choke with a teaspoon, then rub cut sides with lemon. Bring a large saucepan of salted water to the boil, add artichoke and boil for 2 minutes to par-cook. Remove with a slotted spoon, leaving water in pan on the heat, and cut artichokes into wedges.
02   Add casarecce to artichoke water and cook until al dente (8-10 minutes). Drain well, reserving 2 tbsp pasta water.
03   Meanwhile, heat olive oil in a deep frying pan over medium-high heat, add shallots and garlic and sauté until just softened (2-3 minutes). Add artichokes to pan along with capers, lemon juice and rind, and 2 tbsp pasta water, and stir until artichokes are tender (5-7 minutes). Add pasta, mozzarella and dill, and toss to combine and warm mozzarella (1-2 minutes). Season to taste and serve topped with crème fraîche or parmesan and scattered with extra dill.

Topics:

PASTA, MAIN, DILL, MOZZARELLA, ITALIAN, CAPERS

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND GERALDINE MUÑOZ

Drinking Suggestion:

SAVOURY, LEMONY PECORINO , suggested by MAX ALLEN

FEATURED IN

Oct 2017

Oct 2017

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