Chef: Heinz Beck

Conchiglioni rigati with ground beef meat and artichokes

  • 4 number of people
  • 3
    difficulty

Ingredients

  • 240 g De Cecco Conchiglioni rigati no. 126
  • 6 artichokes
  • 5 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 50 ml white wine
  • 150 ml broth
  • 250 ground beef loin, fat removed
  • Chili pepper
  • 1 sprig mint
  • 25 g parmesan
  • 25 g sweet pecorino Romano cheese
  • Black pepper
Conchiglioni Rigati no. 126


Preparation

Clean and thinly slice the artichokes. Sauté them in a skillet with extra virgin olive oil and one clove of garlic. Add some of the white wine and sauté until cooked. Cut the ground beef meat into 0.5-centimetre cubes and sauté for a few seconds in some extra virgin olive oil, a clove of garlic and the chili pepper. Add the rest of the white wine and allow it to fully cook out. Add the broth and simmer until half of it is reduced. Add the artichokes and finely chopped mint. Add the pasta cooked al dente and mix in the parmesan, pecorino cheese, extra virgin olive oil and black pepper.