Here’s a recipe that embodies the spirit of Tuscany in the most delicious way. I first tasted this pasta in Florence, and it was so delectable that I can still remember every bite. How many dishes make such an imprint on one’s palate?!
In this version, the artichokes are sliced super-thin and seared for a couple of minutes before they’re tossed with the fettuccine (…and if you’re in the mood to make fresh pasta dough, your dish will be even more scrumptious). Just before serving, the whole thing is drizzled with luscious white truffle oil.
A simple, yet utterly sublime bowl of pasta!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.