Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Bucatini with artichokes and saffron
A seasonal, light, tasty and creamy pasta course – even if it doesn’t contain cream – with a spice that enhances the flavour of the other ingredients: saffron.
Ingredients for 4 servings
350 grammes of bucatini pasta
1/2 white or golden onion
3 small anchovies in oil
100 grammes of soft part of durum wheat bread
1 bag of saffron threads (2 pinches + 1 pinch to garnish)
1 bunch of parsley
extra virgin olive oil
Bring abundant water to a boil in a big pot. In the meantime, strip away the outer and harder leaves of an artichoke, cut the stem and the tips. Cut the artichokes into halves and remove the tassel and the small tips if there are any. Plunge the artichokes in a bowl full of water and lemon juice to stop them from browning. Mince the onion and put the saffron in a bowl, covering it with a spoonful of pasta water. Mix gently. The saffron will colour the water.
Heat the oil and anchovies in a big pan. Stir until they start to melt, then add the onion and sautée for about one minute. Add the coarsely minced artichokes and cook them with the other ingredients. After two minutes add the water and saffron mixture. Cook for another three minutes. Season with salt and pepper. Remove from heat and add the soft part of bread. Stir well until the sauce is pasty.
Boil the pasta and when it is firm remove from heat. Donìt drain the bucatini with a colander, rather, use cooking pliers to put them in the pan where you’ve cooked the artichokes. Add a spoonful of pasta water, mix well. Serve soon and garnish with chopped up parsley and saffron threads.
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