Lasagne artichokes and speck Quick and easy recipe
Lasagna with artichokes and speck: I've always liked the combination of artichokes and speck, the two flavors offset each other. Recipe suitable for Easter lunch or for a Sunday spring lunch. It is a very simple recipe to make and if you don't have fresh artichokes available, you can also use frozen artichoke hearts as I did.
Ingredients for 3-4 people
- Lasagna 300 gr
- 300 gr of artichoke hearts
- 300 gr of ricotta
- a few slices of provolone (provolone or slices)
- 6 slices of speck
- 300 ml of bechamel
How to make artichoke and speck Lasagna
Prepare the fairly liquid béchamel, add a little nutmeg (if you like) and set it aside
Wash and cut the artichokes cut into slices, only the hearts are needed, then remove the outer leaves and the inner beard, wash them and put them in a pan with a drizzle of oil and a little water. Cover with the lid and cook for 10-15 minutes over low heat, also add the salt.
Mix the artichokes, put them in a bowl and add 100 gr ricotta, turn and create a cream.
Also prepare the speck cream by putting the remaining ricotta and the slices of speck in the mixer, mix and keep the cream aside.
Put a few tablespoons of bechamel sauce on the bottom of the pan.
Boil the water and immerse the individual lasagna sheets for a moment, proceed with the assembly of the lasagna, the first layer by putting a sheet a few tablespoons of bechamel and the smeared speck cream (I used the syringe for sweets, but a fork is fine too)
second layer: béchamel sheet and provolone slices or slices and a sprinkling of black pepper
third layer with puff pastry, béchamel and artichoke cream,
if you want you can add another layer of slices, or complete with the last sheet and the béchamel, adding grated Parmesan on the surface.
Bake in a preheated oven at 180 degrees for 20 minutes. The artichoke and speck lasagna will be ready when the golden gratin on the surface is visible. Remove from the oven and let it rest and cool for a few minutes. Enjoy your meal!
WINE PAIRING: Lambrusco Marani or Grasparossa, Barbera.
In this blog for wine pairings I have consulted the site most often: www.bodegasdevino.org
Enjoy your meal!