Lasagna with artichokes, Caciocavallo and saffron

Procedure

Lasagne artichokes and saffron

Lasagne artichokes and saffron

Lasagne artichokes and saffron

To prepare lasagna with artichokes, Saffron and caciocavallo, first prepare the white sauce: Heat the milk with saffron, Then melt the butter over low heat, then remove the pan from the heat and add the flour and mix to form a roux (thick cream). Then, pour over flour mixture to the butter and hot milk with 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 and Parmesan, to taste. Mix well and set aside.

Clean the artichokes by removing the outer leaves and tough stalks and, then remove the end and cut them 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. Complete the lasagna with artichokes, saffron and caciocavallo sprinkling the dough with the sole béchamel and spread on the surface some butter. Pour a little vegetable broth along the edges of the lasagna, lifting them in order to make it penetrate all the way and cover with aluminum foil. Bake the lasagna in the oven for 20 minutes and then remove the aluminum: Cook until golden brown. Allow to cool lasagna with artichokes, saffron and cheese a few minutes and serve immediately. Bon appétit!