Ingredients
- Penne rigate 180 gr
- Artichokes 2
- Goat cheese 100g
- Raw ham 50 g
- Garlic 1 clove
- Extra virgin olive oil to taste
Procedure
Grate the garlic clove and sauté it in extra virgin olive oil. Add the artichokes, season with salt, and cook. Cook the prosciutto in a small pan or in the microwave. cut into strips, with a drizzle of oil until crispy.
Cook the penne, drain, and stir into the artichokes, adding the goat's cheese. Serve garnished with the crispy prosciutto.
