Spaghetto Quadrato n.1 with artichokes and parmesan cheese
Spaghetto Quadrato n.1 La Molisana 100g
Extra virgin olive oil 10g
Semi-skimmed milk 30g
Parmesan cheese 5g
Salt and pepper to taste
Carefully clean the artichokes and slice. Sauté the garlic clove and artichokes in a skillet with hot oil, add salt for taste and cook over high heat for several minutes.
Lower the heat, add a little bit of water, cover and cook for about 10 more minutes.
Meanwhile, beat the egg with the milk, cheese, and a pinch of pepper.
In boiling salted water cook the pasta, drain "al dente" and pour into the skillet. Add a little bit of the cooking water, heat and then add the egg mixture. Toss over medium heat until the eggs are firm. Then Serve.