Chef Aldo Sandoval in Las Vegas at the Nationals.
Aldo Sandoval's Orechiette con Cariofl:
(Orechiette Pasta with Artichokes.. Serves 2)
Here's what you need:
2 artichokes, 1 lemon
1/4 cup of olive oil
1/4 cup of diced pancetta
1/4 cup of minced onion
1/4 cup of water or chicken stock
1/8 teaspoon (or to taste) of red pepper flakes
8 ounces of orechiette dried pasta
Salt and pepper to taste
1 tablespoon of chopped parsley
1/2 cup of grated Romano Cheese
Here's what you do:
Clean the artichokes, leaving on the tender parts of the heart; cut them into very thin slices.
Squeeze the juice of the lemon over them.
Heat the olive oil over medium heat and add the pancetta. Sautee until it's crisp; add onions and cook for two minutes. Onions should be transparent in color, not browned!
Add the sliced artichokes, water or chicken stock, and the red pepper flakes. Cook until the artichokes are tender. Correct seasoning.
Cook the pasta for about 12 minutes in boiling salt water, then drain.
Toss pasta with artichoke sauce, herbs and cheese. Serve and enjoy!