Tortiglioni with artichoke lemon cream, golden shallots, and pecorino focaccia crumble

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Place the focaccia on a tray, toss it with 1/2 tablespoon olive oil and 20 g grated pecorino romano, and bake for 8 to 10 minutes until golden and crisp. Let it cool slightly, then crush it by hand or in a processor into a rustic crumble.

2. 2

   Bring a large pot of salted water to a boil. Cook the tortiglioni until al dente according to the package timing. Reserve 180 ml / 3/4 cup of the pasta water, then drain the pasta and set aside.

3. 3

   While the pasta cooks, heat 1 tablespoon olive oil and 10 g butter in a large skillet over medium heat. Add the shallots with a pinch of salt and cook for 8 to 10 minutes, stirring, until golden and tender. Transfer them to a plate.

4. 4

   In the same skillet, add the remaining 1/2 tablespoon olive oil and the remaining 15 g butter. Add the garlic and cook for 30 seconds. Stir in the artichoke hearts, lemon zest, and a few grinds of black pepper. Cook for 2 minutes.

5. 5

   Pour in the vegetable broth and heavy cream. Simmer gently for 4 to 5 minutes. Transfer the mixture to a blender, or use an immersion blender, and blend until smooth. Add 2 tablespoons lemon juice and 20 g more grated pecorino romano, then adjust with salt and pepper.

6. 6

   Return the artichoke cream to the skillet over low heat. Add the cooked tortiglioni and toss well. If needed, add the reserved pasta water a little at a time until the sauce becomes silky and coats the pasta.

7. 7

   Add half of the chopped fresh parsley and toss once more. Divide the pasta among plates and finish with the golden shallots, the pecorino focaccia crumble, the remaining grated pecorino romano, and the rest of the parsley.

8. 8

   Serve immediately with a little extra black pepper and a few more strands of lemon zest on top if desired.