Rigatoni with artichokes au gratin and bacon: a first very substantial dish and a little’ rustic, that doubles as a main dish, that always gives me great satisfaction. Every time I bring it in steaming pan restaurant in its look greedy expression of my guests. Rigatoni au gratin, and then with a rich bechamel, with artichokes, Bacon and almonds. Au gratin and so crispy on the outside, These rigatoni have a soft heart, creamy and well seasoned, from classic ' Sunday lunch '. Artichokes are in full season and I stock up because I really like. In addition, This is a dish that is prepared easily and quickly and that you can also make elegant serving him in pretty cocotte little cake. You try it?
Ingredients for 4 people:
- 350 grams of rigatoni or tortiglioni
- 5 artichokes
- 150 grams of bacon (smoked too if you like) diced
- 700 milliliters of not too dense béchamel (for the recipe, please click here on the basics)
- salt and pepper
- 4 Tablespoons extra virgin olive oil
- grated pecorino cheese Dop aged enough
- sliced almonds as required
- butter and bread crumbs for the bread pan as required
Preheat the oven to 180 degrees. Clean the artichokes by removing the leaves harder and ends, cut them in half, 15 minutes to remove the internal barbette and put them in a bowl of lemon water. Then dry them carefully and cut them into thin slices. Toss in a pan with oil over high heat for 5-7 minutes and salt lightly: the artichokes must remain crunchy because they finish cooking in the oven.
Fry the bacon in a pan without any fat until it becomes crispy.
Boil the pasta in salted water and drain it al dente, by cooking it for 4-5 minutes less cooking time indicated on the package. Season the pasta with béchamel sauce and then add the artichokes, the bacon and pecorino
Grease a baking dish with butter and sprinkle with breadcrumbs, then pour in the pasta and sprinkle with almond flakes and with some’ grated pecorino. Bake for 15 minutes and serve immediately.
THE PAIRING: Combination always difficult what with artichokes and red wine, but in this case the ingredient is not the root element of the recipe and, especially, It's not about raw artichoke, for which the combination is not recommended. We suggest a red Cirò classico superiore, produced by calabrese Ippolito 1845, in the province of Crotone. “Liber Pater” It is a wine with soft tannins, It is matured for eight months in oak barrels. On the nose it has scents of ripe red fruit and hints of spices. Its structure goes well with the intensity of the flavors of this decidedly rustic recipe.