Pasta with artichokes, leek and truffle oil
An aromatic and elegant dish that combines the gentle sweetness of leek, the earthy flavor of artichokes, and the distinctive, luxurious aroma of truffle oil.
Preparation: 40 min
Easy
Preparation: 40 min
Easy
Ingredients:
- 70 g water
- 2 g ground black pepper
- 100 g shallots
- 40 g truffle oil
- 300 g macaroni spaghetti
- 12 g garlic
- 30 g butter
- 150 g leek
- 50 g Cheese, Parmezan
- 10 g Oil, olive
- 6 g Sea salt
- 70 g sun-dried tomatoes in oil (drained)
- 80 g clarified butter
- 300 g Karczochy marynowane
Method of cooking:
- Place the bowl on the lid without a measuring cup, reset the scale, and weigh 300 grams of spaghetti pasta (penne or tagliatelle). Cook until al dente according to the package instructions. Once cooked, drain the pasta and reserve 7 tablespoons of the pasta cooking water. Do not rinse with cold water.
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