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spaghetti carciofi

Teresa Favi

April 3, 2020

Spaghetti with artichokes, botargo and lemon by Chef Matteo Gambi of Cantinetta Antinori Firenze

A videoricetta to create a dish with a unique and intense flavor, at home!

The Cantinetta Antinori of Florence is located on the ground floor of Palazzo Antinori, one of the most beautiful examples of Florentine architecture of the mid-15th century, in the heart of the city's historic center. 

Inside there is a legendary restaurant that combines the magical combination of Tuscan cuisine and great wines (those of the Antinori family, of course) tasting them with a selection of specialties of Tuscan cuisine, many of which are prepared with ingredients from the different family estates in Tuscany and Umbria. 

Matteo Gambi, Cantinetta Antinori chef

The protagonist in the kitchen is chef Matteo Gambi, who gives us a tasty and original recipe for a great sea-flavored first course.

The recipe

Ingredients for 4 pax:
4 violet artichokes
2 cloves of garlic
Chopped parsley
1 lemon
Bluefin tuna botargo 150 gr
Spaghetti 300 gr 

Clean the artichokes
Separate the stems from the flower
Peel the stalks and slice them into slices.

In a pan brown a clove of garlic with extra virgin olive oil, add the sliced stalks, add water to cover and bring to cooking. Add thyme and blend
keep the cream aside. Slice the artichoke blossoms thinly, swat them over high heat with extra virgin olive oil, season with salt and add thyme. Set aside the slices of the artichoke.
Cook the spaghetti in boiling salted water. While they are cooking, in a pan large enough to contain them, brown the chopped garlic clove and parsley. Add the roe and lower the heat to melt it without cooking it too much. Add a ladleful of cooking water, the artichokes and a tablespoon of cream. Set aside a glass of cooking water and drain the spaghetti when 3/4 cooked. Finish cooking in the pan by adding water a little at a time. Sprinkle with extra virgin olive oil and the grated peel of a lemon. Serve 


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