Rigatoni with Orogel Artichokes, saffron pistils and smoked scamorza.
- 400g Rigatoni
- 300g Orogel Artichokes
- 100g smoked scamorza
- 100g fresh cream
- 20g chopped shallot
- extra virgin olive oil
- 20 saffron pistils
- black pepper
Sauté the shallot with a little olive oil, add Orogel Artichokes, season with salt and pepper and cook.
Meanwhile emulsify the saffron with the fresh cream. Cut the smoked scamorza into small strips.
Cook al dente the rigatoni in abundant salted boiling water.
In a large pan mix the artichokes, add the cream and the cheese only at the end.