| Chef Nicola Rotticelli of La Giara,
Messina, Italy
Adapted by StarChefs
Yield: 10 Servings
Ingredients:
- 1 pound fresh lasagna
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour, sifted
- Salt and pepper to taste
- Pinch of nutmeg
- 2 cups milk, warmed
- 1 ½ Tablespoons chopped fresh basil
- ½ cup grated Parmesan cheese
- 10 Catanese artichokes
- ½ cup olive oil
- 1 teaspoon peperoncino
- 1 Tablespoon fresh mint, chopped
- ½ pound fresh mozzarella, diced
Method:
In a large pot bring salted water to a boil; add lasagna sheets
a few at a time and cook until al dente. Remove sheets carefully
and drain between towels; set aside.
To make bechamel sauce, melt butter in a saucepan
over medium-low heat and stir in flour. Add salt, pepper and
nutmeg; cook until flour begins to change color. Slowly whisk
in warm milk until sauce is smooth and thickened. Remove from
heat; stir in 1 Tablespoon basil and ¼ cup of the Parmesan
cheese. Reserve.
Preheat oven to 400 degrees F. Snip off the top third of
the outer leaves of each artichoke and cut artichokes into
small pieces. Heat oil in large pot; add artichokes with peperoncino,
mint and salt to taste. Cook for about 20 minutes; pass the
cooked artichokes in a mixer until pastelike. In a bowl, stir
this paste with the béchamel sauce.
To assemble lasagna, place a few sheets of the cooked
lasagna in a greased baking dish followed by a thin layer
of the artichoke béchamel. Sprinkle with Parmesan,
diced mozzarella and extra basil. Continue to layer in this
order, finishing with sauce and Parmesan. Bake for 20 minutes;
serve. |
