The protagonist of this recipe: Pecorino Romano PDO
Presentation
Lasagna is one of the most loved dishes in Italy, present in every Sunday lunch or during the holidays. It can be prepared in its classic version, or as in this case with artichokes and pecorino cheese to surprise your guests. Discover the simple recipe now and amaze with this good and gooey pecorino lasgna.
Ingredients
4 people- Fresh or dry lasagna 250 gr
- Artichokes 9/10
- Milk 500 gr
- Flour 50 gr.
- Butter 30 gr.
- Nutmeg q.b.
- Garlic 1 spicchio
- Olive oil q.b.
- Pecorino Romano PDO 150 gr.
- black pepper q.b.
- Salt q.b.
Method
Prepare the béchamel: melt the butter and mix it quickly with the sifted flour. Then pour the milk at room temperature, mix until it comes to a slight boil and cook for 15/20 minutes. Finally add nutmeg and a pinch of salt.
Clean the artichokes, cut one half roughly, the other into thin slices
Sauté the garlic and olive oil, add the coarsely chopped artichokes, mix and after a few minutes add water at room temperature until they are completely covered. Simmer over high heat for 15/20 minutes.
Blend well the artichokes cooked in their cooking water, if the sauce is too liquid it will be enough cook it over high heat for 5 minutes, then add salt and pepper.
Frying the finely chopped artichokes over high heat will give the lasagna a crunchy note.
Assemble the lasagna: brush the base of the pan with the béchamel and artichoke sauce. Arrange the fresh lasagna, season it with béchamel, artichoke sauce and crunchy artichokes.
Grate the naturally lactose-free Pinna pecorino romano dop and season lasagna generously. Continue following the same order making many layers up to fill the tray.
Bake the lasagna at 180 g for 10/15 minutes. If you use dry and not fresh lasagna they will take 30/40 minutes.
Ricetta di : Miss Mambo Kitchen
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