Lasagne with artichokes, pecorino, chopped and diced ham with truffle sauce
Portata: First_course
Difficulty: Low-Medium
Preparation time: 40 minutes
Lasagna a little different from the usual, nourishing and with beautiful strong flavors for its ingredients is perfect over Easter, as they are in season. A very handy thing about this recipe, as well as the other Easter recipes that you will find in my site, you can prepare it the day before.
In this version I used mince beef, but as juxtaposition you can choose the meat you like, maybe a black meat such as rabbit or wild boar, which goes well with these flavors.
Ingredients
- 250 g Lasagne (if you want to ask you, pull them up to a thickness of 3 mm, so you don't have any too thin, not too thick, just to absorb all ingredients well)
- 4 Roman artichokes
- 200gr salted ham cut often (or alternatively the pans of diced ham)
- 200 g beef mince
- 100 g pine nuts
- 100 g pecorino
- 100 ml fresh cream
- 300 ml of sauce (if not please do you)
- 5 tablespoons truffle sauce (you can find it easily enough at the supermarket, I found it to Simply. Alternatively you can use the truffle pasta or if you are lucky, a nice grated truffle.
Instructions
- Wash the artichokes, strip well the stem and cut a few centimetres from the flowers.
- Remove the petals which are harder and cut the tip as if sharpening a pencil, so as to remove all the tips but without taking away too much flesh to the artichoke.
- Cut the artichokes in half lengthwise and carved out the inside to remove the beard and breaking bones. Cut into julienne.
- Generally not to blacken the artichokes using lemon. The problem is that usually, or puts too little, which is equivalent to not put it or taking too long, and then the lemon flavor remains. Recently I learned a very simple technical and that for best results.
- Put a tablespoon of flour in a bowl, filled with water and turn up to remove any lumps.
- Now put the artichokes cut. When you take them out of the bowl you will have beautiful white artichokes and black water.
- Sautèed artichokes with a little oil, blending with white wine.
- The artichokes should be soft. If after baking you realize that there are some parts that remain harsh, don't despair, blend everything with a little oil.
- Cut the ham into small cubes and FRY in a pan without adding anything. Put on a plate or a bowl with a paper towel.
- In the same pan, sautè, without using oil, use the fat that has left ham in baking.
- Cook the meat and FRY slowly, blending with flavouring and red wine with Rosemary, salt, pepper and Marjoram.
- If you opted for the lasagna ready, boil in the pot, even if they are already cooked.
- Add the white sauce with truffle and cream.
- Pour into the pan a bit of sauce with truffles, and start with the first layer of pasta.
- Keep the layers with the order artichokes, meat, ham, pine nuts, white sauce and grated pecorino cheese and pasta.
- Remember that for the last layer you have to put just pasta, sauce and cheese (and if you want some cubes of ham).
- For perfect Gratin put some curls of butter. Bake at 190° c for 15 20 minutes.
