Here is another recipe with particularly intense flavors where the delicacy of artichokes meets the more intense taste of bottarga.
Clean the artichokes by cutting off the heads and removing the tougher outer leaves.
Slice them and place them in water and lemon juice to prevent browning.
In a pan, add a drizzle of extra virgin olive oil and sauté the onion and garlic. Then add the thinly sliced artichokes and let them brown.
Add the white wine and let it evaporate over high heat.
Add the Fregula Kiroza and moisten, as you would for risotto, with vegetable broth or simply hot water.
Cook for about 12 minutes. Adjust with salt and pepper.
Once cooked, add the chopped parsley and a generous sprinkle of bottarga and serve hot.
Italia, Sicilia
Energy (kcal) | 76.73 |
Carbohydrates (g) | 2.6 |
of which Sugars (g) | 2.38 |
Fat (g) | 2.58 |
of which Saturates (g) | 0.59 |
Protein (g) | 8.77 |
Fiber (g) | 2.76 |
Sale (g) | 0.14 |