{"id":46405,"date":"2022-08-21T22:40:16","date_gmt":"2022-08-21T22:40:16","guid":{"rendered":"https:\/\/cucineditalia.com\/fusilloni-bottarga-artichokes-and-clams\/"},"modified":"2022-09-13T07:51:11","modified_gmt":"2022-09-13T07:51:11","slug":"fusilloni-bottarga-artichokes-and-clams","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/fusilloni-bottarga-artichokes-and-clams\/","title":{"rendered":"Fusilloni, Bottarga, Artichokes and Clams"},"content":{"rendered":"\n

This is a pasta dish that finds its beauty in the few simple ingredients of fusilloni, bottarga, artichokes, and clams, that brought altogether create a recipe that is packed with flavors. Three-star Michelin<\/a> chef Mauro Uliassi presents his not-to-be-missed creation that unites all of the dimensions of tastes and textures that make eating and cooking a pleasure.<\/p>\n\n\n\n

Fusilloni, Bottarga, Artichokes and Clams \u2013 from Mauro Uliassi<\/strong><\/h2>\n\n\n
\n
Fusilloni<\/strong>: 240 g<\/div>\n
Large-size mullet roe<\/strong>: 60 g<\/div>\n
Garlic and fresh rosemary oil<\/strong>: 100 g<\/div>\n
Venus gallina clams<\/strong>: 200 g<\/div>\n
Artichokes cooked in white wine and cut into wedges<\/strong>: 3<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the fresh rosemary oil<\/strong><\/h3>\n\n\n
\n
Evo oil<\/strong>: 100 g<\/div>\n
Hot chili pepper<\/strong>: 1<\/div>\n
Garlic cloves cut in half without a soul<\/strong>: 4<\/div>\n
Rosemary grown near lavender<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the artichokes<\/strong><\/h3>\n\n\n
\n
Garlic cloves with the germ removed<\/strong>: 4<\/div>\n
Sage leaves<\/strong>: 3<\/div>\n
Evo oil<\/strong>: 50 g<\/div>\n
Artichokes<\/strong>: 3<\/div>\n
White wine<\/strong>: 1 dl<\/div>\n
Salt<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n
\"Fusilloni,<\/figure>\n\n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the fresh rosemary oil<\/strong><\/h3>\n\n\n\n

Place the oil and garlic in a frying pan. Brown slowly and add the sprigs of rosemary. Add the clams, cover, and remove from heat (the heat will make them open keeping them nice and puffy). Remove the garlic and rosemary.<\/p>\n\n\n\n

For the artichokes<\/strong><\/h3>\n\n\n\n

Clean the artichokes of the tough leaves and cut them into six wedges. Brown the garlic and sage with the artichokes for two minutes over moderate heat. Wet with the white wine, cover, and let it finish cooking. Degrease, remove the garlic and sage, and add the artichokes with their stock to the clams.<\/p>\n\n\n\n

For the pasta<\/strong><\/h3>\n\n\n\n

Cook the pasta in lightly salted water (1 liter of water, 5 grams of salt per 100 grams of pasta). Drain the pasta al dente and saute in the prepared sauce until thickened. Add a little vegetable broth, if needed, to continue cooking or to soften the pasta. When cooked, spread the fusilloni with artichokes and clams into bowls and add the bottarga roe.<\/p>\n\n\n\n

Mauro Uliassi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This is a pasta dish that finds its beauty in the few simple ingredients of fusilloni, bottarga, artichokes, and clams, that brought altogether create a recipe that is packed with flavors. Three-star Michelin chef Mauro Uliassi presents his not-to-be-missed creation that unites all of the dimensions of tastes and textures that make eating and cooking […]<\/p>\n","protected":false},"author":4,"featured_media":45007,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18472,19681,19680,16190,18388],"class_list":{"0":"post-46405","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-homemaderecipes-en","9":"tag-michelinchef","10":"tag-michelinrecipes-en-2","11":"tag-michelinstarchefs","12":"tag-starchefrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/46405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=46405"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/46405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/45007"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=46405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=46405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=46405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}