Carrot: 1
Zucchini: 1
Onion: 1
Artichokes: 4
Swiss chard: 9 oz
Celery stalk: 1
Broccoli rabe (rapini): 3 1/2 oz
Lemon: 1
Tortiglioni or short pasta: 11 oz
Heavy cream: 1/2 cup
Grated Parmesan cheese: 2 1/2 oz
Oil for frying
Extra virgin olive oil
Salt
Black pepper
If you’ve got plenty of vegetables, why not turn them into pasta? This simple recipe is perfect for using up leftover vegetables in the fridge – because nothing should go to waste and every ingredient deserves respect.
Here's how to prepare Italian tortiglioni with vegetable cream.
First, clean the artichokes by removing only the outer leaves. Use the tougher inner leaves for the vegetable cream. Keep only the hearts, slice them thinly, and soak in cold water with a squeezed lemon to keep them from browning.
Trim and finely chop all the vegetables. Start by sautéing celery, carrot, and onion in extra-virgin olive oil.
Once softened, add the remaining vegetables, season with salt and pepper, and pour in a few ladlefuls of water (or vegetable broth if you have it).
Cook for 15 minutes, stirring occasionally, then blend and strain through a sieve. The vegetable cream is ready.
Drain the artichokes well, dust lightly with flour, and fry in hot oil until crisp and golden. Drain on paper towels and season with salt just before serving.
Cook the pasta until al dente. Meanwhile, heat the cream in a saucepan, but don’t let it boil. When bubbles form around the edges, remove from the heat, stir in the Parmesan, and whisk until smooth. Season with salt and pepper.
Drain the pasta until al dente and toss with the vegetable cream. Add the fondue and top with the fried artichokes.
