Mezze Maniche, and an Artichoke Sauce For Them: Mezze Maniche are similar to ziti, but shorter, and work nicely with chunky sauces, especially chunky sauces that also have oil or cream that can slip into the pasta. For example, a chunky artichoke and cheese sauce. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 14 ounces (350 g) mezze maniche or similar pasta
- 1/4 pound (100 g) fairly sharp Provolone cheese, diced
- 1/4 cup olive oil
- 4 fresh artichoke hearts, slivered and kept in acidulated water to keep them from discoloring
- 2 anchovy fillets, boned and rinsed
- 1 clove garlic, minced
- Minced parsley
- Salt and pepper to taste
Preparation:
Set pasta water to boil; when it boils salt it and add the pasta.
When you dump the pasta into the water, heat the olive oil with the garlic and the anchovy fillets in a skillet, stirring them about to break up the anchovy fillets, and then add the sliced artichokes. Reduce the heat to low and cook for about 5 minutes; check seasoning and keep warm until the pasta is just shy of al dente. Stir the diced provolone into the sauce, drain the pasta and transfer it to a bowl, season it with the sauce, dust with parsley to taste, and serve.
Yield: 4 servings mezze maniche with artichoke and cheese sauce.
When you dump the pasta into the water, heat the olive oil with the garlic and the anchovy fillets in a skillet, stirring them about to break up the anchovy fillets, and then add the sliced artichokes. Reduce the heat to low and cook for about 5 minutes; check seasoning and keep warm until the pasta is just shy of al dente. Stir the diced provolone into the sauce, drain the pasta and transfer it to a bowl, season it with the sauce, dust with parsley to taste, and serve.
Yield: 4 servings mezze maniche with artichoke and cheese sauce.
