ARTICHOKE DAZE (Part 2)

 ARTICHOKE DAZE

Part 2

THE LITTLE LASAGNA ALLA VIGNAROLA  (sort of)

A Lasagne is 'stuff' layered between sheets of pasta.
Of course, the 'stuff' is important, be it meat, vegetables or a combination.
But the ultimate success of a lasagna depends on the quality of the pasta.
The sheets must be super thin so that they take a supporting and unifying role,
to the filling, but in reality the pasta makes or breaks the lasagna.

THE CAST OF CHARACTERS

Fave and Artichoke

Take equal amounts of cooked fave and artichokes

Cooked guanciale

Fry as much guanciale as possible until crispy, remove
from pan, leave fat. Fry half of a diced onion and a couple of
cloves of chopped garlic in the left over fat.
( or use olive oil if you are a sissy)

Besciamella

Prepare a white sauce (Besciamella). In a sauce pan melt
2 Tablespoons butter and add 2 Tablespoons flour.
These are equal amounts, if you want more sauce add more butter and flour.
Make a Roux and slowly add whole milk until it's all nice and creamy.
Mash the cooked fave and minced parsley and mint and add to the sauce.
Maybe, ( if no one is looking) add some grated Parmesan cheese.
Salt and pepper to taste.

Mint and Parsley minced

Besciamella with Fave and Herbs

THE ASSEMBLY

If you are near Castiglione Del Lago ( Umbria), go to The
Pasta Ladies ( next to the Esso Station) and buy fresh pasta sheets.
(Don't mention my name, they won't know who I am).
If not, buy or make fresh pasta. You can used dried, but it's not
as yummy. Pre-cook ( almost al dente) the pasta, rinse sheets in cold water
and place on a kitchen towel and pat dry.
Now in a small baking pan layer besciamella, artichokes, guanciale and
grated Pecorino cheese. Repeat layers until your 'stuff' is gone.
Italians usually have only 3 layers of pasta.

Top with more besciamella and grated cheese.

Bake in a preheated  375 degree F. oven ( 190 C.) for about 30-40 minutes
until golden or you can't stand to wait any longer. Let it rest
for about 10 minutes ( sorry).

Remember to wash it down with Red Wine.
BUON APPETITO!