John Myers
Volanti with Artichokes in White Wine Brew
The perfect volanti with artichokes in white wine brew recipe with a picture and simple step-by-step instructions.
- 250 g Onions
- 2 Toes Garlic
- 4 tbsp Olive oil
- Salt
- 500 g Valance noodles or trulli
- 200 ml White wine dry
- 2 Branches Fresh thyme
- 300 g Artichoke hearts from the jar
- Pepper from the grinder
- Garlic pepper
- Seasoned Salt
- 1 pinch Sugar
- 2 tbsp Freshly squeezed lemon juice
- Freshly grated Parmesan
- Peel, quarter and slice the onions, peel and press the garlic. Heat the olive oil and sauté the onions with the garlic for 10 minutes.
- Heat the cooking water for the pasta and cook according to the instructions on the packet.
- Deglaze the onions with white wine and reduce again for 5 minutes. Wash the thyme, pluck it off and add to the sauce and let it steep a little!
- Drain the artichoke hearts, cut in half and quarter. Then add to the sauce. Season to taste with pepper, garlic pepper, herb salt, sugar and lemon juice.
- Spread the pasta on plates and grate the fresh Parmesan cheese over them. Serve!
TIP:
- I spiced up the rest of what was left the next day with a little vinegar, spices and herbs (see above), grated some Parmesan and served as a pasta salad !!!! ALMOST EVEN BETTER !!!!! 😀
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