Fusilli with Artichokes, Prosciutto, and Pecorino

Here’s a beautiful Italian recipe for Fusilli with Artichokes, Prosciutto, and Pecorino, a flavorful combination that brings the tastes of the land and tradition directly to your plate.

Ingredients

• 320 g of fusilli
• 4 fresh artichokes
• 100 g of raw ham in one slice
• 80 g of Pecorino Romano (or other aged pecorino)
• 1 clove of garlic
• Fresh parsley to taste
• Juice of 1 lemon
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by cleaning the artichokes, removing the hardest outer leaves, the tips, and the inedible parts. Cut the artichokes into thin wedges and immerse them in a bowl with water and lemon juice to prevent them from blackening.
2. Bring a pot of salted water to the boil for the pasta. When boiling, cook the fusilli following the timings on the package for al dente pasta.
3. In the meantime, in a large skillet, heat a drizzle of extra virgin olive oil and sauté the garlic until golden. Then remove it and add the drained artichokes. Let them cook for about 10 minutes over medium-low heat, until they become tender, adjusting for salt and pepper.
4. Cut the raw ham into strips or cubes and add it to the artichokes, letting the ham release its fat and flavor into the preparation for a few minutes.
5. Drain the pasta al dente and transfer it to the pan with the artichokes and ham. Mix well on the heat to flavor and combine the fusilli with the other ingredients.
6. Turn off the heat and add the grated pecorino. Mix well to create a light cream that will wrap the pasta.
7. Plate and, if desired, sprinkle with more pecorino and freshly chopped parsley.

Curiosity

Pecorino Romano is a cheese with a long historical tradition, already famous in the times of the Roman Empire. Its intense and slightly spicy flavor enriches many Italian dishes, especially in the regions of Lazio, Sardinia, and Tuscany, where it originates. Paired with the sweetness of the artichokes and the strong taste of the raw ham, it offers a balance of flavors much appreciated.

Remember that you can always personalize your recipe by including, for example, pecorino shavings on top of the finished dish to bring out its character even more in the plate or by adding a grind of black pepper at the end of cooking for an extra touch of flavor. Enjoy your meal!