Farro penne with artichokes, feta cheese and mint
Recipe of the chef Rubina Rovini
320g Bartolini farro penne
100g Greek feta cheese
2 anchovies in oil
1 clove of garlic
Bartolini DOP extra virgin olive oil
salt and pepper
Clean the artichokes in acidulated water. Slice them.
In a pan, heat the oil, garlic and anchovies at low temperature. Increase the heat and sauté quickly the artichokes, add salt if necessary and leave them crunchy.
Cook pasta al dente in a pot of boiling water.
Sauté it in a pan, add a little bit of minced mint and black pepper.
Serve it up with diced feta and a leaf of mint to garnish.