Laminating Cost Staples

BUTTERFLIES Artichoke and balsamic vinegar (New York, first)

recipe I do not think the birth of ancient but still cooked by his grandmother when he lived in that of Mantua, Mantua Aceto said to come from a company producing excellent vinegar.

Use instead of the butterfly is all mine because I arrived just wrote the recipe for the sauce.

BUTTERFLIES AND ARTICHOKE BALSAMIC

For 4 p

• 400 gr pasta
• 4 artichokes balsamic vinegar
• vegetable stock 1 onion
• 1 spiccjio
• garlic 1 dl cream
• Butter
• grated Pecorino
• mint leaves (optional) Salt and pepper

Clean the artichokes and cut into slices.

In a large skillet, melt butter and saute the onion into thin slices with the garlic cut in half, and when the onion is transparent, remove the garlic clove, add the artichokes, season with salt and add a tablespoon soup balsamic vinegar, cook for twenty minutes every so often with wetting of the broth.

After cooking the artichoke off and mix in the cream and pepper.

When the pasta is ready, turn off the juice, stretch with 2 or 3 tablespoons of pasta water, drain and pour into pan jumping for 1 minute, turn off, add the grated pecorino cheese, a few leaves mint (now I have not made) and drops of balsamic vinegar.