This recipe elevates simple pasta to a culinary masterpiece, combining the delicate heartiness of artichokes with the savory richness of roasted pork loin. Imagine tender pasta tossed in a creamy ricotta sauce, punctuated by the bright, slightly tangy notes of artichoke hearts and the satisfyingly succulent bites of perfectly roasted pork. The combination of textures and flavors is truly unforgettable, making this dish perfect for a special occasion or a weeknight treat when you crave something extraordinary. It's surprisingly easy to make, despite its elegant presentation.
Forget complicated techniques and lengthy prep times. This recipe focuses on fresh, high-quality ingredients and simple cooking methods that deliver maximum flavor with minimal fuss. Ready to create this stunning and delicious meal? Let's dive into the step-by-step instructions to guide you through the process.
Tools Needed
- Pan
- Cutting board
- Knife
- Immersion blender
- Container
- Oven
Ingredients
- Artichoke: 1 large or 2 small
- Pasta (short): 200g
- Onion: 1 clove
- Ricotta cheese: 150g
- Pecorino cheese: 30g
- Salt
- Pepper
- Nutmeg
- Thyme
- Lemon
- Olive oil
- Water
- Pork loin: 1kg - 1.2kg
- Red wine (Sangiovese/Chianti): 300ml
- Rosemary: 2 sprigs
- Bay leaves
- Carrot: 1
- Celery: 1 stick
- Garlic cloves: 2
- Black peppercorns
- New potatoes: 600g
- Cumin powder: 1/2 tsp
- Corn starch: 1/2 spoonful
Step-by-Step Instructions
Step 1. Prepare and Cook the Artichoke Pasta
- Remove outer leaves, cut the tip and stem. Rub with lemon and slice thinly. Soak in lemon water.
- Sauté chopped onion in olive oil until brown. Add artichokes, salt, and a little water. Cover and cook for 15 minutes.
- Boil salted water, add pasta and cook al dente.
- Mix ricotta, pecorino, salt, pepper, nutmeg, thyme, and pasta water until creamy.
- Drain pasta and add to the pan with artichokes and a little cooking water. Stir.
- Stir in the ricotta cream off the heat.
Step 2. Marinate and Roast the Pork Loin
- Place pork loin in a container with red wine, rosemary, bay leaves, onion, carrot, celery, garlic, and pepper. Marinate for at least 3 hours.
- Season the marinated pork loin with salt and pepper. Brown in olive oil in a pan.
- Add the marinade to the pan. Cook for 60-70 minutes, covered, turning halfway through.
- Halve potatoes, season with salt, pepper, oil, rosemary, and cumin. Roast at 200°C for 30-35 minutes.
Step 3. Make the Pork Sauce
- Strain cooking juices from the pork, remove herbs. Blend the remaining vegetables and juices. Thicken with cornstarch.
Step 4. Serve the Dish
- Slice the pork loin and serve with the sauce, roasted potatoes, and artichoke pasta.
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- Use small artichokes if necessary. Adjust quantities as needed.
- Soak sliced artichokes in lemon water to prevent browning.
- Adjust cooking time for pasta and pork as needed based on your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen artichoke hearts instead of fresh?
Yes! Just make sure to thaw them completely and pat them dry before adding them to the sauce. Frozen artichokes might release a bit more water, so you may need to adjust the sauce consistency accordingly.
2. What can I substitute for the ricotta cheese?
While ricotta provides the best creamy texture and flavor, you can try substituting with mascarpone cheese or a mixture of cream cheese and sour cream. The flavor profile will be slightly different, but it will still be delicious.
This Artichoke Pasta with Creamy Ricotta and Roasted Pork Loin is a dish that effortlessly blends elegance and ease. From the tender pork to the creamy sauce and vibrant artichokes, every bite is a symphony of flavor and texture. Enjoy this impressive yet surprisingly simple recipe, and savor the delicious results!