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Triangolini ai carciofi e quartirolo

17/11/2023

Here’s a tasty recipe for preparing artichoke and quartirolo triangles, a delightful dish that combines the sweetness of quartirolo, a Lombardy cheese similar to Robiola, with the unique flavor of artichokes. It will be a delicious dish that can be used as an appetizer or a first course.

Ingredients

  • 250 g of fresh egg pasta for ravioli or lasagna
  • 200 g of quartirolo
  • 4 artichokes
  • 1 lemon
  • 1 clove of garlic
  • Chopped parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Vegetable broth or water
  • Grated Parmesan cheese for garnish

Preparation

  1. Start by preparing the artichokes. Remove the tougher outer leaves, cut off the tips, and remove the “beard” inside. Thinly slice the artichoke hearts and soak them in water with lemon juice to prevent oxidation.

  2. Cook the artichokes in a pan with a drizzle of extra virgin olive oil, a whole clove of garlic, and some chopped parsley. Add a pinch of salt and pepper and, if necessary, a splash of vegetable broth or water to prevent them from sticking. Cook until the artichokes are tender.

  3. Remove the garlic and transfer the artichokes to a bowl. Add the quartirolo cut into small pieces and work the mixture with a fork until you get a homogeneous filling. Adjust the seasoning with salt and pepper if necessary.

  4. Roll out the fresh egg pasta into thin sheets and cut into squares of about 6 cm on each side. Place a teaspoon of filling in the center of a square and close it to form a triangle, pressing the edges well to seal them. Repeat the process until you run out of filling and pasta.

  5. Boil a pot of salted water and cook the triangles for a few minutes, until they float to the surface. Gently drain them using a slotted spoon.

  6. Serve the artichoke and quartirolo triangles with a raw drizzle of extra virgin olive oil and a sprinkling of grated Parmesan cheese.

Curiosity

Quartirolo is a DOP cheese from the Lombardy area that is produced mainly between late summer and autumn, when the milk has a greater aromatic richness due to the post-summer grazing. Its creamy texture and delicate flavor pair wonderfully with artichokes, creating a matching rich in contrasts yet harmonious at the same time.