Tagliatelle with Scallops, Artichoke and Chorizo
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Introduction:
Tagliatelle prepared by the chefs from Manifesto in Rathmines, Dublin 6 for our AGM 2011 cookery demonstration.
Notes:
Serves 4
Ingredients:
320g Tagliatelle* (Molino Di Ferro Tagliatelle was used on the day)
6 Scallops
4 Artichokes
100g Chorizo*
1/2 glass Dry White Wine
Black Pepper
Parsley (chopped)
Pinch of Salt
* Please check the Food List for suitable gluten-free brands.
Method:
- Prepare the Chorizo by slicing up, and chop the artichoke too.
- In a saucepan, heat the water for the pasta and bring to the boil.
- Heat a good size frying pan without oil and add the chorizo. Pan fry until crispy and cooked through.
- Add the scallops and chopped artichoke. Add salt and the chopped parsley at this stage and also add in all the white wine. Reduce the heat and sauté.
- In your pasta saucepan, add the gluten-free Tagliatelle and cook until al dente.
- When the pasta is cooked, remove using a strainer an add to the frying pan.
- Mix together and serve in a large bowl - Buon Appetito!!
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