Artichoke salad with pecorino primo sale, cherry tomatoes, lupines and herb sauce

Ingredients for 4 people

300 g primosale cheese*

150 g or Pachino cherry tomatoes

30 g capers small

100 g lupin beans

40 g oil E.v.o. Cletus

Salt and pepper

For the artichokes

4 artichokes laid with thorns

30 g oil E.v.o. Cletus

50 ml dry white wine

100 ml of water

Salt and pepper

Sauce with mixed herbs

100 g net weight of the leaves (basil, parsley, marjoram)

1 anchovy fillet in oil

1 clove garlic small

½ lemon

50 g oil E.v.o. Cletus

PREPARATION

Wash the herbs, only use the leaves, and pat dry with kitchen paper.

Drain the anchovies and chop coarsely.

Squeeze the lemon and filter the juice. Pour the prepared ingredients into a blender, add a little oil and mix at low speed several times until the mixture is fine. Now add the remaining oil and mix it well. Season with salt and pepper and keep well covered until ready to serve.

For the artichokes

Tear away the outer leaves from the artichokes and cut off the tops. Cut the green part of the cleaned base in longitudinal segments. Remove the eventual straw with a knife. Put the cleaned artichokes in lemon water to prevent discoloration. Divide each artichoke with a sharp knife in 5/6 wedges and fry them for 2-3 minutes in a pan with 4 tablespoons of oil, deglaze with ½ glass of wine and then cook for further 10 minutes adding a glass of water, season with salt and leave aside with their liquid.

Season the ingredients

Remove the artichokes from their cooking liquid and stir in a bowl with about 2 tablespoons of sauce. Cut the cheese into cubes and add it to the artichokes. Cut the tomatoes in quarters and add them with the peeled lupin beans and the capers to the salad. Mix and serve, if you prepare the individual servings, add a spoon of the other sauce.

* Primo Sale processing and properties: Salted only once, as the name suggests, Primo Sale is a fresh cheese, which can be eaten already a few days after its production. It has a fine taste of fresh milk. A real treat if you enjoy it with olive oil, salt and pepper during or after your meal.

The chef Giorgio pasta is available to illustrate recipes and tastings, for passionate gourmets, at Cletus – San Felice del Benaco.

To participate, please send an e -mail to: ggerardo9@gmail.com

(Maximum participants: 10)