I'm sure some of you this white lasagna with artichokes and sausage will be of great help for the upcoming days of toil in the kitchen for the holidays. First of all, it's good. Good in a simple and harmonious. Then it is very simple to prepare, relatively inexpensive (always hoping that the price of artichokes not too yeast, but just a few) and you can do in advance. the lasagna, one of the great classics of Italian cuisine, I have always loved, in all their variation. In view of the Christmas lunch dates also a look at 15 RECIPES LASAGNE OVEN-BAKED PASTA AND FOR CHRISTMAS and all my RECIPES WITH ARTICHOKES, to best enjoy this amazing vegetables.
When you have many guests, as it happens during the Christmas holidays (you have watched them all my CHRISTMAS MENU, from VEGETARIAN at SICILIAN passing the FISH MENU, What GOURMET and that EASY AND CHEAP?), lasagne is always a good solution. In this case, I just missed the artichokes with a little’ parsley, to keep them crisp because we will face a baking.
If you think that is difficult to clean the artichokes, watch the VIDEO TUTORIAL on my YouTube channel and you will have no more doubts. I cooked the sausage with a little tomato paste, just to give an inviting color and slightly pink and white wine. A soft béchamel (Always remember to make a white sauce is not too thick if you need it for lasagna) and a little’ sweet and white lasagna with artichokes and provolone sausage is ready. I wish you good day and happy holidays.
a pack of fresh egg lasagne
700 grams of sausage
15 grams of tomato paste (a spoon)
120 milliliters of dry white wine
extra virgin olive oil, to taste
salt and pepper, to taste
a small onion or two shallots
little chopped parsley
Grated Parmigiano Reggiano PDO, to taste
120 grams of smoked cheese or sweet provolone
some flakes of butter
1 litre of full cream milk
40 grams butter
70 grams cornstarch, Cells o farina 00
The preparation of the white lasagna with artichokes and sausage is simple. You must first prepare the white sauce, so that when both cold season it lasagna. Put the butter in a saucepan and melt over low heat, then add the cornstarch (one to frumina), stirring until you obtain a smooth cream (Red). Heat the milk in a saucepan. Pour the milk little by little on the butter mixture and cornstarch and stir to make a batter without lumps. Combine the remaining milk, a bit 'of salt and cook the white sauce over low heat, stirring constantly, until not become thick sauce. Cover the white sauce with plastic wrap and let cool.
Clean the artichokes, following the VIDEO TUTORIAL on my YouTube channel and slice thinly. Skip the artichokes in a pan with extra virgin olive oil, salt and a little chopped parsley. Cook the artichokes over high heat and because they covered only remaining crispy sear, because they will face a baking.
Remove sausage from casings or, If you prefer, it in pieces. Finely chop the onion. Brown the sausage in olive oil until it has changed color from all sides. Add the onion and, when it will be slightly withered, Add the tomato paste. Add wine and, when the alcohol has evaporated, and cook covered over low heat for 30 minutes.
Cut the cheese into chunks.
Spread a little béchaeme on the bottom of the pyrophile, make a first layer of lasagne, then cover with sausage, the artichokes, little diced and grated cheese and a little more béchase. We continue alternating layers of lasagna and sauce until all ingredients. On the last layer, put only a thin layer of bechamel, the most liquid part of the sausage sauce, little grated parmesan cheese and some butter.
Preheat oven to 180 degrees static and bake for 25 minutes or until the surface of the white lasagna with artichokes and sausage you will not be formed a golden crust. Bon appétit!
MATCHING: since the presence of artichokes makes it difficult to combine with wine, we suggest to combine a beer. We went overseas and we chose one of the most famous beers in Japan, la Asahi Super Dry. A refreshing beer, from clean taste, with an average compact foam, produced by a selected chain of wheat farmers.