160 grams Bontasana White Corn Fusilloni
6 fresh artichokes
200 grams chicory shoots
juice of 1 lemon
30 grams extra virgin olive oil
salt to taste
freshly ground pepper to taste
1 sprig of fresh thyme
0.125 grams of saffron powder (equal to about 0.2 g or 10 pistils)
Clean the artichokes by removing the outer leaves and cut off the top with the thorns. Peel the stem with a potato peeler, cut each artichoke in half lengthwise, and remove the inner hairy choke.
Finely slice each half and transfer everything to a bowl. Add salt and pepper, 20 g of extra virgin olive oil, and lemon juice. Stir and cover momentarily. Rinse and clean the chicory shoots and cut them into strips, not too thin. Transfer them to the bowl, cover with plastic wrap, and let them marinate.
Meanwhile, bring a pot with plenty of water to a boil and cook the White Corn Fusilloni.
Take 2–3 tablespoons of cooking water and pour it into a large pan. Add salt and the saffron powder and mix. Drain the Fusilloni when al dente and transfer them to the pan so that they finish cooking and absorb both the color and the taste of the saffron.
Dress with the remaining extra virgin oil, add the thyme leaves and serve with the artichoke and chicory shoot salad on the side.
To enhance the flavors, a spoonful of vegan mayonnaise with lemon and coriander seeds is also recommended.
Recipe by Chef Emanuele Giorgione
Wellness Gourmet | Consultant | Education Specialist
Wellness & Food Intolerance Aware Cuisine