Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 4 | artichokes |
| 1 | spring onion |
| 100 g | grated cheese |
| 500 g | egg puff pastry |
| 250 g | fresh ricotta cheese Sterilgarda |
| 500 mL | bechamel Sterilgarda |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | black pepper |
Preparation
- Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart.
- Open in two and remove the internal beard.
- Put some extra virgin olive oil in a non-stick pan, fry the finely chopped spring onion and add the roughly chopped artichokes.
- Let it cook for about 15 minutes and season with salt and pepper. If necessary, add water to soften them. Once cooked, let them cool.
- Once they have cooled, put them in a blender and mix everything together with the Sterilgarda Béchamel. Leave a few pieces of whole artichoke to mix with the cream.
- Pour the cream into a bowl, add the grated parmesan and the Ricotta Sterilgarda, then mix everything well.
- Take a baking tray, insert a layer of previously boiled and cooled puff pastry and the artichoke cream with Ricotta Sterilgarda.
- Continue preparing the Artichoke Lasagna, completing the layers until all the ingredients are used up.
- Sprinkle the last layer with parmesan and bake at 200°C for approximately 30 – 45 minutes.
- Once ready and golden brown, leave them to cool, then serve.
To prepare the pasta with pumpkin, first take the pumpkin: cut it first into large pieces, remove the seeds and internal filaments, then cut it into slices ...
Social Wall