Vermicelli with Artichoke Cream and Speck

17/11/2023

Vermicelli with artichoke cream and speck is a flavorful dish that combines the sweetness of artichokes with the smoky taste of speck. Here is the recipe to prepare this delicious first course.

Ingredients

320 g of vermicelli
400 g of cleaned artichokes
80 g of sliced speck
1 clove of garlic
1 tablespoon of lemon juice
100 ml of cooking cream
Extra virgin olive oil
Salt and pepper to taste
Grated Parmesan cheese (optional)
Chopped fresh parsley (for garnish)

Preparation

Clean the artichokes by removing the tougher outer leaves, the tips, and the hairy inner parts. Cut them into wedges and immerse them in a bowl with water and lemon juice to prevent them from blackening.
In a large pan, sauté a clove of garlic in extra virgin olive oil. Add the drained artichoke wedges and let them cook over medium heat for about 10 minutes, adding a little water if necessary. Salt them lightly.
In the meantime, cut the speck into strips and set it aside.
When the artichokes are soft, remove the garlic and blend the artichokes directly in the pan using an immersion blender, adding the cooking cream to create a smooth cream. Adjust the salt and pepper.
Bring a pot of salted water to a boil and cook the vermicelli following the instructions to achieve al dente pasta.
While the pasta is cooking, add the cut speck to the artichoke cream and sauté everything together for a few minutes to flavor it.
Drain the vermicelli, saving some of the cooking water. Pour the pasta directly into the pan with the artichoke cream and speck. Mix well, adding some cooking water if necessary to keep the pasta creamy.
Serve immediately, garnished with chopped parsley and, if desired, a sprinkling of Parmesan cheese.

Curiosity

Speck is a typical product from Northern Italy, particularly from South Tyrol, where it’s air-cured in the cold Alpine air, giving it a unique and unmistakable flavor. In this recipe, it balances the sweetness of the artichokes with a smoky and savory note.