Lasagna with artichokes, Caciocavallo and saffron

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!

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6 comments

Carla 28 May 2017 at 18:17

Hi Ada.Ma if I replace the zucchini with artichokes , that I am no longer’ that great’ ??

Reply
Ada Parisi 28 May 2017 at 21:14

But certainly!

Reply
Ileana January 15, 2015 at 12:03

ADA, you won't believe this but I was on the cranberry's blog to see if anyone had proposed Casserole with artichokes and clicking, I get this wonder. What about, Although you're sarda of birth you are the heart and soul and you can avalorizzare all “our land”.
a hug,
Ile

Reply
Sicilians creative in the kitchen January 15, 2015 at 12:38

Hi Ileana! I love a lot the Sardinia, its products and its environs. I really feel a bit’ SARDA… As with artichokes, I only use the Sardinian spiny, the best of the best in my opinion. Not to mention the sheep, the carasau, peaches in San Sperate, the potatoes of Gavoi… I love this land! Thank you for stopping by me! I embrace you, ADA

Reply
Cranberry January 8, 2015 at 23:32

A simple recipe but that warms hearts! 😀
Ada thanks for participating! ^_^ I am going to add you to the list!
Good luck

Reply
Sicilians creative in the kitchen 9 January 2015 at 12:48

Given the much warmer calories that tempers! I am happy to have participated, I didn't want to Miss! Kisses and good job, ADA

Reply

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