Ingredients for 4 servings
- Artichokes in barigoule and Taralli Caserecci for 4 to 6 people:
- 100 g (3.5 oz) of candied yellow and red peppers, thinly sliced
- 50 g (1.75 oz) of Parma ham thinly sliced into fine strips
- balsamic vinegar cream
Recipe: Artichokes in Barigoule and Taralli Caserecci
Prep
10 min
Cook
40 min
Total
50 min
Servings
4 serv.
Taralli Caserecci: a specialty from southern Italy are small dried pasta rings like bagels, often served as antipasti, but in this case for us they will serve as crunchy bases
Step-by-step directions
1 Prepare your artichokes à la barigoule see here and let them cool.
2 10 minutes before eating, place your Taralli on each plate, place an artichoke on each one, decorate with your sliced peppers, pour a little of the artichoke cooking liquid over each artichoke, then at the last moment your Parma strips, a few drops of balsamic vinegar cream around, you can also add a sprinkle of freshly grated Parmesan.
Test and tell me. Of course after this it can give you ideas for other dishes presented on these Taralli.
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