Porchetta and artichoke mille-feuille

In collaboration with chef Renato Bernardi, here is April's recipe: Centofoglie of porchetta and artichokes, accompanied by a reduction of Castelli Romani red wine and flavored garlic. An elegant dish that combines the unique flavor of porchetta with the freshness of artichokes, enriched by a Castelli Romani red wine reduction.

Ideal for special occasions, this recipe will surprise your guests with its refined taste and impeccable presentation.

Ingredients for 4 people:

• 400g porchetta
• 4 artichokes
• Extra virgin olive oil q.b.
• 200ml Castelli Romani red wine
• 1 shallot
• Brown bottom of porchetta q.b.
• Chili pepper q.b.
• Garlic and rosemary q.b.

Procedure:

1. Clean the artichokes, removing the tougher leaves and inner beard.
2. In a saucepan, sauté shallots and red pepper in oil, then add artichokes.
3. In another saucepan, cook garlic and rosemary in brown stock, add wine and let reduce.
4. Strain the sauce and keep warm.
5. Alternate layers of porchetta and artichokes, season with the red wine reduction and serve decorated as desired.