Oggi, domenica, niente pasta fresca... il tempo tiranno mi ha giocato uno scherzetto nella fase organizzativa del pranzo e last time I had to fall back on a valuable contributor in this case .. .. .. lasagne worthily replaced my pastry with a package of "Sfogliavelo" Giovanni Rana.
Ingredients 1 package of puff pastry icing GR
1 / 2 liter of
sauce 1 package cream for cooking artichokes
5 1 mozzarella
50 gr.
100 grams of cooked ham.
grated Parmesan cheese 1 finely chopped parsley, marjoram and chives
2 ladles of broth (homemade vegetable I)
30 gr. of butter (for greasing the pan)
some butter to finish
oil to taste (a couple of tablespoons)
salt pepper
cut into thin slices and place the artichokes braised in olive oil with parsley, salt and pepper. When they are well cooked keep them aside.
prepare the bechamel .
Heat the broth.
Grease lasagnera.
In a large bowl: Pour the artichoke mash with a fork so that the chop coarsely.
add chopped ham, chopped mozzarella, 2 tablespoons of broth, the sauce and panna.Aggiustare salt and pepper and stir the mixture.
cos' until all of sfoglie.Io for each layer I used 2 layers, so I got 4 layers of filling. Remember to leave a spoonful of filling, which will dilute the stock and paid the last layer and around the edge of the pan. Move the pan back and forth to settle the whole (I always do for any type of pasta in the oven). Cover with Parmesan cheese and butter.
Rest 15 minutes before Serve
0 comments:
Post a Comment