Ingredients
- 600 g potatoes
- 300 g fresh cream
- 270 g peeled herbs
- 200 g flour
- 200 g re-milled durum wheat semolina
- 50 g Grated Parmigiano Reggiano Dop
- 7 violets
- 3 saffron sachets
- 2 eggs
- 1 shallot
- extra virgin olive oil
- salt
Blanch the herbs in salted water for 3 minutes, cool them in ice water and squeeze them well obtaining 100 g; blend them with eggs, then mix with flour and semolina and 50-60 g of water. Let the dough rest for 40 minutes.
Peel Meanwhile, the artichokes and cut 6 into wedges and 1 into cubes.
Peel the potatoes, cut them into pieces and cook them with the artichokes in wedges, the chopped shallots, 300 g of water, 4 spoons of oil and a pinch of salt for 20 minutes, in a covered saucepan. Spend everything in the vegetable mill and add the Parmesan, obtaining the filling.
flour the work surface and roll the dough into sheets a couple of mm thick. Divide them into 8 strips about 45 cm long and 6-7 cm wide; place in the center of each 8 stuffing nuts, at a distance of about 5 cm from each other; brush the sheets with a little water, fold them over by squeezing the space between one nut and the other to remove the air, then seal and trim the strips with a pastry cutter wheel.
flavored cream with saffron and salt and simmer for 4-5 minutes.
Bake strips filled in salted boiling water for 3-4 minutes, drain and arrange on plates, rolling them into a rose shape. Season them with saffron cream, complete with diced artichokes and serve.