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Nidi di tagliolini in salsa di carciofi e bottarga con riccioli di tuorli
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Ingredients
Tagliolini
- 200 g di farina tipo 00
- 2 uova
- 1 bustina di zafferano in polvere
Preparazione
- 2 uova fredde di frigorifero
- 1000 g di acqua
Crema di carciofi
- 100 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 50 g di cipolla bianca, a pezzi
- 1 rametto di timo fresco, le foglioline lavate ed asciugate
- 40 g di olio extravergine di oliva
- 400 g di cuori di carciofo
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato fresco
- 100 g di mascarpone
- 1 cucchiaio di bottarga in polvere
- Nutrition
- per 1 porzione
- Calories
- 2404.8 kJ / 574.8 kcal
- Protein
- 26.2 g
- Carbohydrates
- 42.1 g
- Fat
- 34.7 g
- Saturated fat
- 14.7 g
- Fiber
- 6.9 g
- Sodium
- 572.5 mg
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