Lasagna di carciofi- Artichoke lasagna

Mercato in Catania, Sicily

Seriously the quickest, easiest and tastiest version of lasagna. It is a much lighter option in respect to the typically heavy meat version from Bologna. Making it perfect for our typically hot weather during the summer months. I also think it is quite a sophisticated dish, making it a wonderful option for a ladies lunch or a fancy dinner party with multiple courses. However I first tasted this unique delight in a very humble country shack in the hills of Tuscany. Of course, it needs to be served with a white wine, perhaps a vermentino?

Yes, I saved my back by using dried pasta sheets from La Molisana. They are really quite impressive in quality and texture, and save so much time when having to prepare multiple courses or you just want to make a quick meal.

Since originally posting this film on instagram, I have received so many messages from around the globe. One lady shared that this lasagna was served at her wedding in Italy over 20 years ago! 

Click here to view the film:

https://www.youtube.com/watch?v=Z55J34_r3NM

Repost from instagram @basile_imports

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Short Film no 2 featuring a twist on an Italian Festive favourite, LASAGNA. 

@kara.privatechef has truly made it easy to entertain at home this Christmas with a few of our pantry essentials. 

LASAGNA with ARTICHOKES

Cooking instructions:

1: Pre-heat oven to 180 degrees.

2: Heat milk in a pan but do not boil, set aside. Use a whisk.

3: To make the bechamel melt butter in a saucepan and add Caouto Flour. Mix together well over a low heat for a minute. 

4: Take saucepan off the heat and slowly start adding warm milk to roux (flour and butter). It is vital at this early stage that there are no clumps. Add small amounts of milk at a time, and whisk continuously and fast to prevent clumps. When the mixture is smooth, add the remaining milk. Slowly simmer mixture whilst stiring continuously, until thick and smooth. 

5: Add freshly grated nutmeg, salt and pepper. 

6: Blend one jar of Colavita Artichokes in blender until it becomes a smooth paste. 

7. Cut the artichokes from other jar in quarters.

8: Grate the Auricchio pecorino cheese, and the Auricchio parmigiano reggiano.

9: To assemble the lasagna line the lasagne tray with a drizzle of olive oil and start with:

- layer of bechamel.

- layer of La Molisana lasagna sheets. (no precooking required – so fabulous)

- layer of bechamel.

- layer of artichoke paste and so on

10: Bake for 25-30 minutes or until golden brown.

Buon Appetito! 

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios