Artichoke
Thinly sliced, fried artichoke finishes egg chitarra with lamb ragù.
Photograph · A street produce stall under a striped umbrella
- Recipe use
- A fried finish for egg pasta
- Preparation
- Cleaned and thinly sliced
Fried slices for chitarra
Use a large artichoke, clean it and slice it thinly before frying it in hot seed oil. Toss the egg chitarra with the lamb ragù first, then add the fried artichoke to finish the plate.
Butter and rosemary accompany the ground lamb in this contemporary Abruzzese combination.
