Bucatini with Crispy Zampone and Artichokes
Category: Pasta
Serves: 4
This recipe for Bucatini with Crispy Zampone and Artichokes is a delicious and innovative twist on classic Italian pasta dishes. The zampone adds a rich, flavorful texture, while the tender artichokes bring a light, earthy depth to the dish. The combination of crispy zampone and perfectly sautéed artichokes creates a mouthwatering harmony, making it the ideal meal for a cozy family dinner or a special occasion. Let’s dive into this delightful recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bucatini | 320g |
| Zampone | 1kg |
| Artichokes | 5 |
| Water | 200ml |
| Lemon | 1 |
| Parsley | 4 sprigs |
| Garlic | 1 clove |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
Step 1: Prepare the Artichokes
Start by preparing the artichokes. First, trim the stems and remove any tough outer leaves. Cut each artichoke in half and carefully remove the fuzzy choke in the center using a spoon or knife. To prevent the artichokes from turning brown, place them in a bowl of water with the juice of one lemon squeezed in. The acid from the lemon will help preserve their vibrant color.
Step 2: Cook the Zampone
While the artichokes are soaking, move on to the zampone. Carefully remove the zampone from its vacuum-sealed packaging and set it in a colander to drain. Once drained, peel off the skin, and roughly chop the zampone into bite-sized pieces. This will ensure it crisps up nicely when cooked.
Step 3: Sauté the Artichokes
Next, heat a bit of olive oil in a large pan over medium-high heat. Add a clove of garlic, lightly crushed, and a handful of chopped parsley. Once the garlic releases its fragrance, add the drained artichokes to the pan. Sauté the artichokes for about 10 minutes, stirring occasionally, until they begin to soften and caramelize. Add 200ml of water to the pan, cover, and cook for an additional 5 minutes, allowing the artichokes to become tender. Season with salt and black pepper to taste, then remove the garlic clove and set the pan aside.
Step 4: Cook the Bucatini
While the artichokes are cooking, bring a large pot of salted water to a boil. Cook the bucatini according to the package directions until al dente. Be sure to reserve a cup of pasta cooking water before draining the pasta.
Step 5: Combine Pasta and Zampone
In a separate pan, add the chopped zampone and cook it over medium heat until crispy and golden. Once the zampone is cooked, add the sautéed artichokes to the pan and mix them well.
Step 6: Bring Everything Together
Add the drained bucatini directly into the pan with the zampone and artichokes. Toss everything together, ensuring the pasta is well coated in the delicious sauce. If needed, add a little of the reserved pasta cooking water to help bind everything together and create a silky sauce. Adjust seasoning with salt and pepper to taste.
Step 7: Final Touches
Serve the bucatini with crispy zampone and artichokes immediately, garnished with extra fresh parsley for a burst of color and flavor. The richness of the zampone pairs perfectly with the freshness of the artichokes, making this dish a true Italian delight.
Tips & Variations
- Substitute for Zampone: If you can’t find zampone, a good quality sausage can work as a replacement for a similar rich, savory flavor.
- Add Cheese: For an extra layer of flavor, try adding a sprinkle of Parmesan or Pecorino Romano just before serving.
- Vegetarian Option: For a vegetarian version, simply omit the zampone and add extra seasonal vegetables or roasted nuts for a crunchy texture.
Enjoy this flavorful, rustic dish of bucatini with crispy zampone and artichokes that’s sure to impress your family and friends!
