- 320gr capellini
- 160gr artichokes and truffle cream
- 2 artichokes
- Truffle carpaccio
- Frying oil
Clean and cut thinly the artichokes.
Immerge the artichokes in water and lemon juice for 10 minutes.
When the oil reaches the right temperature, fry the artichokes for a couple of minutes and drain them on a paper towel. Regulate salt.
Cook the capellini in boiling salted water for 3 minutes.
Meanwhile, warm up the artichokes and truffle cream sauce in a pan.
Drain the past in the pan and blend with the sauce for a couple of minutes.
Serve the capellini with some truffle shaves and with the fried artichokes.