Il Cucinologo
EN

Triangolini with Artichokes and Quartirolo

17/11/2023

Here is a tasty recipe to prepare artichoke and quartirolo triangolini, a delicious dish that combines the sweetness of quartirolo, a Lombard cheese similar to Robiola, with the unique flavor of artichokes. It will be an exquisite dish that you can enjoy as an appetizer or first course.

Ingredients

  • 250 g fresh egg pasta for ravioli or lasagna
  • 200 g quartirolo
  • 4 artichokes
  • 1 lemon
  • 1 clove of garlic
  • Chopped parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Vegetable broth or water
  • Grated Parmesan for garnish

Preparation

  1. Start by preparing the artichokes. Remove the tough outer leaves, trim the tips and remove the inner choke. Thinly slice the artichoke hearts and soak them in water with lemon juice to prevent oxidation.

  2. Cook the artichokes in a pan with a drizzle of extra virgin olive oil, a whole clove of garlic and a little chopped parsley. Add a pinch of salt and pepper and, if needed, a splash of vegetable broth or water to prevent sticking. Cook until the artichokes are tender.

  3. Remove the garlic and transfer the artichokes to a bowl. Add the quartirolo cut into small pieces and mash the mixture with a fork until you obtain a smooth filling. Adjust salt and pepper if necessary.

  4. Roll out the fresh egg pasta into thin sheets and cut into squares about 6 cm per side. Place a teaspoon of filling in the center of a square and fold into a triangle, pressing the edges firmly to seal. Repeat until all the filling and pasta are used.

  5. Bring a pot of salted water to a boil and cook the triangolini for a few minutes until they float to the surface. Drain gently with a slotted spoon.

  6. Serve the artichoke and quartirolo triangolini with a drizzle of raw extra virgin olive oil and a sprinkle of grated Parmesan.

Trivia

Quartirolo is a PDO cheese from the Lombardy region, produced mainly between late summer and autumn when the milk has greater aromatic richness from post-summer grazing. Its creamy texture and delicate flavor pair beautifully with artichokes, creating a combination rich in contrasts yet harmonious.