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Artichoke and speck lasagna


Artichoke and speck lasagna

If you are looking for a simply tasty first course that is also ideal to prepare in advance, artichoke and speck lasagna is the right recipe!

There are some ingredients that in their simplicity immediately give the idea of ​​celebration and among these there are artichokes . Take for example the artichoke and speck lasagne that we are about to offer you and tell us if, once you have discovered how to prepare them, they are not also perfect for the most important occasions such as New Year's Eve dinner or Christmas lunch.

Yet preparing them is not that difficult even if artichokes, as always, require some attention. They must be cleaned with patience, put in water and lemon and finally cooked. Don't you love cleaning artichokes? Then buy the artichoke hearts already cleaned , fresh or frozen, and that's it. For the rest you will obviously need pasta for lasagna, bechamel , cheese (smoked scamorza is perfect) and speck ! Here's how to prepare this delicious, easy first course, also perfect for preparing the day before and baking at the last minute.

Artichokes
Artichokes

Ingredients

For the artichokes

  • Artichokes – 8
  • Dry white wine – 1/2 glass
  • Extra virgin olive oil – 2 tablespoons
  • Garlic – 1 clove
  • Parsley – 1 tbsp
  • Fine salt – to taste
  • Pepper – to taste
  • Lemon – 1

For the bechamel

  • Whole milk – 1 l
  • Flour 00 – 100 g
  • Butter – 100 g
  • Fine salt – to taste
  • Nutmeg – to taste

For the lasagna

  • Fresh pasta for lasagna – 300 g
  • Speck – 100 g in a single slice
  • Smoked scamorza – 250 g
  • Grated parmesan – 100 g

Preparation

How to prepare the artichoke and speck lasagna recipe

1

Let's start by cleaning the artichokes . Remove the stem and all the outer leaves, until you get to the tender part. Cut the tips and then divide it in half, remove the internal beard and cut it into slices. As they are ready, place them in a bowl filled with water acidulated with the juice of a lemon .

2

Then heat in a pan with the oil and a crushed clove of garlic . Add the well-drained artichokes and brown over high heat. Add the white wine and cook with the lid on for about 20 minutes or until they are tender. If necessary, add a few tablespoons of water to cook them. Finally, season with salt and pepper and flavor with a spoonful of freshly chopped parsley .

3

Meanwhile, prepare the béchamel by melting the butter in a pan. Add the flour and cook until it takes on a nice hazelnut colour. Pour in the milk , mixing with a whisk, season with salt and season with nutmeg . Let it cook over medium heat for about ten minutes or until the sauce has thickened.

4

Once all the ingredients are ready, all that remains is to assemble the lasagna. Spread a layer of béchamel sauce on the bottom of a baking dish, cover with the lasagna sheet and start forming the layers. First, spread some more béchamel sauce, then distribute the artichokes and finally the diced speck and the smoked scamorza grated with a grater with large holes. Continue until all the ingredients are finished.

5

Simply put some béchamel sauce in the last layer and cover with a sprinkling of grated parmesan . Cook the artichoke and speck lasagne in the oven at 180°C for 30 minutes . Once ready, let them cool for about ten minutes before serving.

For this recipe we used smoked scamorza but you can use any cheese you prefer, as long as it is stringy and tasty. Another variation of the dish is obtained by replacing the speck with another cold cut, cooked ham: here is the recipe with all the steps.

Conservation

You can keep the baked pasta with artichokes and speck in the refrigerator for two or three days and reheat them in the oven for 10-15 minutes just before serving them. It is also possible to freeze already portioned, so as to always have it available for a last minute meal.

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Artichoke lasagna

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