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, full taste of the artichoke lasagna that, 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.
Is, as long as we are in the season, have a look at all my RECIPES WITH ARTICHOKES and my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPESIs. I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPES . Have a nice day.
250 grams of sheets for lasagna (If you want to make homemade egg noodles here found the recipe)
extra virgin olive oil, to taste
little chopped parsley
15 pistils Aquila PDO saffron or San Gavino or saffron
1 litre of full cream milk
4 tablespoons flour or cornstarch 00
250 grams of silane PDO cheese or cheese of your choice
Pdo pecorino cheese, to taste
grated Parmigiano Reggiano PDO, to taste
50 grams of butter
salt and pepper, to taste
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!