Tagliolini with artichoke and pig cheek

Yield: 1 servings

Measure Ingredient
\N \N Fresh tagliolini pasta
2 \N Artichokes; roughly chopped
10 ounces Pig cheek
2 tablespoons Olive oil; (2 to 3)
2 \N Cloves garlic; finely chopped
3 \N Heaped tsp black pepper
\N \N Parmesan cheese

Pour the olive oil into a frying pan and fry the artichokes and the pig cheek together on a high heat.

Add the fresh tagliolini pasta to a pan of boiling salted water and cook for 1 minute.

Add the garlic and black pepper to the artichoke and pig cheek, and stir.

Drain the pasta, toss the artichoke mix into the pasta. Sprinkle with grated Parmesan before serving. Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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