LINGUINE Cremose CARCIOFI e ZAFFERANO - Il Piatto Invernale Più Irresistibile!

Discover how to make creamy linguine with artichokes and saffron, an elegant and fragrant dish that combines the best of winter with the precious touch of saffron. Perfect for impressing at the table without complications! Ingredients for 4 people: 4 artichokes 360 g linguine 1 shallot 40 g Parmigiano Reggiano 2 g saffron 4 tablespoons extra virgin olive oil Salt and pepper For the creamy sauce: 140 ml milk 5 g flour 2 tablespoons extra virgin olive oil Salt Method: Preparing the artichokes: Place the artichokes in water and lemon juice to prevent them from browning. Remove the tough outer leaves, cut the stem, and remove the inner beard. Cut the artichokes into wedges and set aside the tough outer parts for the broth. Shallot and cooking the artichokes: Finely slice the shallot and sauté in 4 tablespoons of extra virgin olive oil. Add the artichokes, a little hot water, salt, and pepper. Cover and cook over low heat. Cooking the pasta: Bring the water to a boil, season with salt, and cook the linguine until al dente. Drain the pasta directly into the pan with the artichokes and finish cooking with the cooking water. Creamy sauce: Mix the flour and 2 tablespoons of extra virgin olive oil, gradually adding the milk to create a creamy sauce without the béchamel sauce. Pour the sauce into the pan with the linguine and artichokes, adding the cooking water and saffron. Final Creaming: Turn off the heat, add the Parmigiano Reggiano, and mix well. See the salt and pepper, serve, and enjoy this hot, creamy dish! Tip: This sauce is similar to a cold béchamel sauce, but lighter and more flavorful thanks to the oil and milk. #LinguineArtichokesSaffron #CreamyPasta #WinterRecipes #ItalianCuisine #FoodPorn #EasyRecipe #Artichokes #Saffron #HomemadePasta #IrresistibleTaste