I’ll be away for an extended business trip. I needed to go through the pantry, freezer and frig to clean out things that I know my family won’t go near (or things that I don’t want them to enjoy without me.)
I found a bag of frozen artichokes and some fresh burrata. This batch made enough for two nights of pasta plus enough for a galette for my test kitchen. Turns out my family doesn’t like artichokes (who are they?), even with the addition of creamy burrata, so the “test kitchen” reaped the benefits.
- 4 oz pancetta
- ½ sm Vidalia onion, chopped
- 1 tsp garlic, finely chopped
- 1 tbs flour
- 1 ½ cup milk (whole or 2% would probably be best, but I used skim!)
- 1 c ricotta
- ½ c freshly grated parmigiano-reggiano cheese
- ½ c fresh buratta (or mozzarella), cubed
- 12 oz frozen artichoke hearts, thawed and chopped (or substitute with canned)
- ½ teaspoon nutmeg
- 2 tsp EVOO
- Freshly ground sea salt and black pepper
- Cook pancetta in large sauté pan until browned.
- Remove and place on paper –lined plate to remove excess grease.
- Add enough EVOO to pan to cook onion and garlic.
- Sauté artichoke, onion and garlic until softened.
- Add flour and quickly brown.
- Add milk gradually and whisk to blend.
- Add ricotta and whisk to blend
- Add parmigiano reggiano and buratta.
- Stir to combine.
- Season with nutmeg, sea salt and pepper to taste.
- Simmer over low heat until thickened.
- Add pancetta.
- Pour over desired pasta and serve immediately.