Lasagna with artichokes, Caciocavallo and saffron. If you enjoy these gourmet ingredients this is your dish. Creamy soft sheets and streamers that melt in your mouth… Among other things, It is an easy-to-prepare pudding now that the fresh lasagna sheets are found in all refrigerator counters of supermarkets. I prefer making pasta at home, because flavor and texture are much better, But if you decide to buy it ready I suggest you just take a rough and quite often, because it fits better with this rustic sauce, vegetarian and tasty. As to the type of artichoke, I used the thorny Sardinian, one of the varieties I love most, but each artichoke season is fine. The bechamel is rich and has an aroma that I love very much: Saffron. Making it good but also beautiful, intense yellow color. I use the’Eagle Dop or that sardo, by San Gavino which is Slow Food and strictly in pistils, because they have a much more intense aroma. And caciocavallo (I used that Silano Dop), cut into thin slices, completes the taste of this dish, in my opinion, is a classic dish from Sunday lunch: so you have no excuse, try it this weekend and let me know if it advances.
Ingredients for 4 people:
- 8 artichokes
- 250 grams of sheets for lasagna (If you want to do you in the House the egg noodles here found the recipe)
- extra virgin olive oil as required
- little chopped parsley
- 15 saffron of L'Aquila PDO or San Gavino
- 1 litre of full cream milk
- 4 tablespoons of flour or cornstarch
- 250 grams of caciocavallo silano Dop
- 30 grams of grated pecorino cheese Dop
- 50 grams of butter
- salt and pepper
Prepare the bechamel: melt the butter over low heat, then remove the Pan from the heat, Add flour and mix to form the roux, then add the warm milk and saffron, a little at a time so that no lumps. When you have added all the milk, put the pan on the stove, stirring constantly, until the cream is firmer, the indicator is your spoon, When will veil the bechamel is ready. Turn off the heat and add the grated pecorino cheese. Mix well and set aside.
Clean the artichokes by removing the outer leaves and tough stalks and, then cut off the ends and cut in half. Delete the goatee and soak them for 10 minutes inside in water acidulated with lemon juice. Dry the artichokes and cut into slices not too thin. Skip the artichokes in olive oil for 5 minutes, season with salt, pepper and add the chopped parsley.
Preheat oven to 200 degrees static. Slice thinly the caciocavallo silano. Alternate in an ovenproof dish lasagna layers, artichokes, bechamel and buns. Finish lasagna sprinkled the dough with the bechamel and sprinkle on the surface some flakes of butter. Pour some’ vegetable broth along the edges of lasagna, lifting them in order to make it penetrate all the way and cover with aluminum foil. Bake for 20 minutes, then remove the aluminum: Cook until golden brown. Allow to cool for a few minutes and serve immediately. Bon appétit!