Did anybody say lasagna? Oh yes, this is a revised classic and the mix of artichokes and truffle makes this recipe not only look great but also taste wow.
TOTAL TIME: 1,15 hour SERVES: 4
INGREDIENTS
1 package of fresh lasagna sheets (6 sheets, 500g)
500ml béchamel sauce (ready or self made)
Truffle salt
5 artichokes (cleaned and sliced)
One clove of garlic (crushed)
200g parmesan (grated)
Truffle oil
Pepper
Method
As a first step clean the artichokes by pulling off the outermost hard leaves, until you get to the soft yellow ones. Cut off the top third of the artichoke. Place them in a bowl of water wit a squeeze of lemon for a minute. Drain them and clean the center of the artichokes by carefully removing furry and hard parts with a knife. Start slicing the hearts of the artichokes. Cook the slices in a pan with olive oil, garlic and a spoon of water until soft. Adjust of salt and pepper and let it cool.
In a separate pot bring salted water to boil, cook quickly (do not overcook) each lasagna sheet separately for one minute and place them in a bowl of water with ice cubes to effectively stop the cooking process. Once done, drain the sheets placing them on a plate gently absorbing it with paper towels.
Place the béchamel sauce in a bowl, add half a teaspoon of truffle salt and a generous spoon of Parmesan and mix well.
Take an oven pan and grease it well with truffle oil. Add two spoons of the bechamel mixture prepared at the bottom of the pan and place a sheet of lasagna on top of it. Follow with a layer of artichokes and again béchamel. Repeat alternating the sheets with artichokes and béchamel sauce making sure that the sheets are covered with sauce but not swimming in it.
As a final touch when it comes to the final layer, poor a generous spoon of parmesan on top of the last sheet (in order to obtain a crispy result).
Cook in a ventilated oven for 30 minutes 200°c.
Remove from the oven and let it rest just for a couple of minutes. Divide into portions and serve hot.
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