The artichoke it is a vegetable representative of the typical side dishes of the Roman and Lazio tradition. Among the most renowned, there is that of carciofo alla giudia, which has its roots in the Jewish-Roman culinary tradition, in which the artichoke is fried. The restaurant 'Gusto proposes it in combination with two raw materials which are the foundation of Roman gastronomic culture: the guanciale and the pecorino. The name of the recipe itself celebrates the combination of these ingredients as a tribute to the flavors of the territory.
Course: side
People: 4
Difficulty: average
Ingredients:
4 Roman artichokes
160 g Pecorino romano
50 g grated Parmesan
Ground black pepper
Aged guanciale from the Antica Macelleria Falorni (Florence)
1 lt sunflower seed oil
Method:
Clean the artichokes, removing the hardest external leaves, the toughest part of the stem and the internal hair, using a corer.
Heat the oil in a pan and once the temperature has reached 150°C, dip the artichokes in, leaving them to cook for about 15 minutes. Once cooked, drain them upside down on absorbent paper and leave aside.
Proceed to prepare the cacio e pepe cream, combining the pecorino, parmesan and pepper in a blender with the addition of a ladle of hot vegetable broth or water. Blend by slowly adding a spoonful of seed oil until the cream becomes soft and frothy.
Once you have prepared the artichokes and the cacio e pepe cream, spread the guanciale cut into thin "leaves" on a baking tray and place another tray on top which, with its light weight, will prevent the guanciale from curling during cooking. Bake in the oven at 180°C for 15 minutes.
At this point, fry the pre-cooked artichokes for another 5 minutes, but this time at 180°C. Once ready, drain them well and move on to composing the dish.
Place the cacio e pepe cream, the hot artichoke and finally the crispy guanciale chips on a plate.
Chef's advice: serve the artichoke with the addition of chopped leaves of Roman mint, in order to give aroma and freshness to the dish.
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