Ingredients

• 400 g celery root
• 350 g catalonia
• 200 g short pasta
• 2 pcs artichokes
• dry white wine
• thyme
• pecorino cheese
• extra virgin olive oil
• salt
• pepper

For the recipe of cream of pasta and celeriac with artichokes and catalogna, peel the celeriac and cut it
in small pieces. Cook it in plenty of boiling salted water with 200 g of pasta for 20 minutes.
Blend the pasta and the celeriac with 400 g of their cooking water.
FOR SEASONING: Clean the artichokes. Eliminate the thorns and the outer leaves; divide them in half, remove the barbina and cut them into wedges. Cook them in a pan with 2 tablespoons of oil for 4-5 minutes; blend with
a splash of white wine, let it evaporate for a couple of minutes and at the end season with salt and pepper. Clean the catalonia, cut it into pieces and blanch it in boiling salted water for 1 minute; drain and season with a little oil and a pinch of salt. Spread the cream on the plates, complete with the artichokes and the
catalogna, season with a little oil, grated pecorino cheese and a few thyme leaves and serve.

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