Name: Trenette from Imperia (Trenette “Imperiali”)
Yield: 3-4 servings
Cuisine: Italian
Ingredients: 1 clove garlic; ½ small onion; 4 tablespoons minced parsley; ½ cup olive oil; 4 large fresh tomatoes, pureed; Salt and pepper (optional); 12 ounces trenette; ½ ounce dried mushrooms; 4 artichokes; Juice of ½ lemon

Preparation info

3-4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Imperia is the provincial capital of an area that includes much of the western coast of Liguria, the area also known as the Italian Riviera. The nearby Valle d’Impero produces a sensationally fruity olive oil. You should only attempt this recipe with fresh artichokes.

Ingredients

½ ounce dried mushrooms
Juice of ½ lemon
4 <

Method

Rinse the mushrooms carefully and then soak in cool water for at least 2 hours.

Fill a bowl with cold water and squeeze the lemon juice into the water. Remove the leaves and chokes from the artichokes, slice them and put into the lemon water. Slice the tender end of the artichoke stems and add to the lemon water.

Remove the mushrooms from their water, carefully squeeze out exces