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Penne with artichokes and zampone
4
35min
Sara Milletti
A flavorful pasta dish with sautéed artichokes and crispy zampone. Rustic yet refined, this penne recipe is ideal for a cozy and special lunch.
6 fresh artichokes
320 g penne
1 clove garlic
200 g cooked zampone
1 shallot
parsley
salt
black pepper
extra virgin olive oil
grated parmesan cheese to taste
Cut off the stems and remove the tough outer leaves. Slice the artichokes in half, discard the fuzzy choke, and slice them thinly. Soak in lemon water to prevent browning.
Sauté chopped shallot with garlic, parsley, and olive oil. Add half of the chopped zampone and let it cook for a few minutes. Stir in the artichokes, season with salt and pepper, and cook gently until tender. Add a splash of warm water if they dry out.
Boil the penne in salted water. While the pasta cooks, crisp the remaining zampone in a dry pan. Drain the pasta al dente, toss it with the artichoke and zampone mix, then top with the crispy bits and grated Parmesan before serving.
Cotechino sausage and Zampone
The star of any party, zampone is made from expertly selected pig parts, spiced, stuffed and sealed in the traditional natural “casing”: the trotter. Citterio’s Bencotti Zampone Modena IGP is ready in just 30 minutes.
