Recipe: Artichokes in Barigoule and Taralli Caserecci

Name: Artichauts en barigoule et Taralli Caserecci
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 portions
Ingredients: Artichauts en barigoule et Taralli Caserecci pour 4 a 6 personnes :100 g de poivrons jaunes et rouges confits émincés50 g de jambon de Parme émincé en fines lanièrescrème de vinaigre balsamique

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

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

Ingredients for 4 servings

Artichokes in barigoule and Taralli Caserecci for 4 to 6 people:
100 g of candied yellow and red peppers, thinly sliced
50 g of Parma ham thinly sliced into fine strips
balsamic vinegar cream

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.

Artichauts Sud Cuisine marocaines