Artichoke Cream with Little Bignè with Saffron

Servings: 4
Prep time: 20
Cooking time: 40
INGREDIENTS
  • Bignè:
  • - 50 g wheat flour 00
  • - 1 egg
  • - 30 g of butter
  • - 20 g of grated Parmesan cheese
  • - 1 teaspoon of saffron
  • - salt
  • Cream:
  • - 6 artichokes
  • - 1 onion
  • - 1 carrot
  • - 1 potato
  • - 1 clove of garlic
  • - 1 teaspoon of chopped parsley
  • - Oil
  • - salt
  • - pepper
  • - ginger
INSTRUCTIONS
  1. Heat in a saucepan a tablespoon of oil, add the sliced onion and carrot, the peeled potato cutted into slices, artichokes, peeled and cutted into 8 wedges, the chopped garlic and a pinch of salt. Cover the vegetables with a little water, put the lid on and cook for 20 minutes.
  2. Pass the cooked vegetables to the mill, to remove the hair of the artichokes, making them fall into the saucepan and then whisk them with an immersion blender. Add a little water to make a thick cream, check for salt, return to a boil and remove from heat.
  3. Prepare the bignè. Boil 80 ml of water along with the butter and a little salt in a small steel saucepan, add the flour all at once and stir for a few minutes until the mixture is smooth and comes away from the sides of the pan. Let cool and then add the egg, Parmesan cheese, saffron and knead the dough vigorously.
  4. Reduce the dough into little balls of the the size of a hazelnut. Arrange them directly on a plate lined with parchment paper and bake at 200 ° C for 15 minutes, without ever opening the oven.

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