Lasagna with artichokes and pecorino cheese
Difficulty:Easy
Preparation:35 minutes
Cooking:20 minutes
Lasagne with artichokes and pecorino cheese are an excellent alternative to classic lasagne and combine the taste of Sardinian artichokes with pecorino cheese.
Ingredients
Preparation
First clean the artichokes well, discarding the outer leaves and using only artichoke hearts. Cut your hearts in two and clean them from the inner beard, so make sure to put them in water with half a lemon so as not to blacken them. Then cut the artichokes into thin strips and skip them in a pan with a little oil and the cloves of garlic. Add a little water to complete cooking. When they are ready, add the chopped parsley over a low heat.
In the meantime, boil salted water in a pot and boil the lasagne. Add a little oil to the water to avoid sticking the dough. Once the lasagne has been cooked, drain them to the tooth and place them on a kitchen cloth well laid out on a surface so that they do not stick to each other. Grease the bottom of a baking tray and sprinkle it well with the breadcrumbs. Then begin to spread the lasagne, complete the layer of dough and make a layer of artichokes. Give a fine dusting of grated matured Sardinian pecorino cheese and finally cover with slices of fresh pecorino cheese. Continue arranging the layers until the ingredients are exhausted. Finish the last layer with a few slices of fresh pecorino cheese. Put a little oil and a spoonful of water on the surface, cover the baking tray with tin-tight paper, which will be used to cook the lasagne without drying them, and bake in the oven already hot at 150 degrees. The cooking will be short, the ingredients are already cooked, should take 20 minutes. Pull them out of the oven and prepare the portions directly into the dishes. Before serving your wonderful lasagne with artichokes, we recommend a final sprinkling of grated matured pecorino cheese.
