Servings:
4
Prep time:
25
Cooking time:
25
INGREDIENTS
- - 320 g of egg noodles
- - 250 g of pumpkin
- - 6 artichokes
- - 1 clove of garlic
- - 2 tablespoons rice flour
- - 3 teaspoons poppy seeds
- - 1 tablespoon parsley
- - 100 ml of cream
- - 0.50 lemon juice
- - Extra-virgin olive oil
- - salt
- - paprika
INSTRUCTIONS
- Peel the artichokes, cut them into thin slices and put them in water acidulated with lemon juice. Let soak a dozen cloves and put the rest in a pan, toss with 2 tablespoons of olive oil, garlic and parsley, and cook for about ten minutes. Then mix with the cream to obtain a creamy consistence.
- Cut the pumpkin into cubes, season with 1 to 2 tablespoons of olive oil, a sprinkling of paprika and a pinch of salt, then place it in a single layer in a baking dish and bake at 190 ° C for 8-10 minutes.
- Toast in a pan the poppy seeds for 2-3 minutes on low heat and stir in 2 tablespoons of oil.
- Dry the remaining slices of the artichokes, roll them rice flour and fry quickly in hot oil, draining them on paper towels.
- Boil the noodles until al dente, drain not too dry and season with the poppy seed oil, then arrange them on plates You’ve previously coated with the warm artichoke cream, sprinkle with the diced pumpkin and comlete with the fried artichokes.
