Paccheri with artichokes, cheek lard, olives and Ul'ka evo oil.

Commenti (0)

Paccheri with artichokes, cheek lard, olives and Ul'ka evo oil.

The recipe.

In this first course, the artichokes, olives and thyme balance the cheek lard in terms of flavour and lightness even though it's a black Casertano maialino, it's one of the fattest parts of the pig. The evo oil we used to complete this bouquet of flavours is a monovarietal of Bianchera-Belica, very balanced and with interesting bitter and spicy notes. The final touch is the bronze-drawn durum wheat pasta format, the pacchero, which captures and incorporates the ingredients, giving the dish a unique flavour, and the toasted breadcrumbs, which were once considered "the poor man's cheese", which in our case provide a slight crunch.


Rinse the olives under running water, drain them and cut into rounds. Remove the rind from the pork cheek and cut into strips, not too wide. Quickly toast the breadcrumbs in a non-stick pan, stirring continuously with a wooden spoon to prevent them from burning. Prepare a bowl with cold water, ice and a pressed lemon; remove the outer leaves of the artichokes, the stem and the hard part of the tip, then cut into slices and immerse in water. Leave for about fifteen minutes, then drain and dry on absorbent paper. Brown a clove of garlic and the chopped parsley in a frying pan with three tablespoons of evo oil, add the artichoke slices, a pinch of salt and freshly ground pepper and fry quickly. Remove the garlic, add the cheek lard, mix, complete the cooking and add plenty of thyme when the heat is off. Cook the pasta in a pot with salted water, drain before time and transfer to the pan together with a couple of tablespoons of starch-rich cooking water. Finish cooking, add the olive slices, the toasted breadcrumbs and mix. Plate adding thyme, a pinch of breadcrumbs and a drizzle of evo oil.


n. 4 medium-sized artichokes
gr. 150
sliced black Casertano maialino cheek lard
gr. 100
pitted olives black Itrana variety
gr. 280
hard wheat paccheri
as needed salt, garlic, parsley, fresh thyme, breadcrumbs, black peppercorns, lemon
n. 4
tablespoons of EVO oil Slow Food Presidium Ul'ka by the farm Parovel medium fruity.

Related Posts: