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Artichoke Pasta al Forno
by
Fabio Bongianni
Calificación: 4.0
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.%20With%20a%20tool,%20remove%20the%20%22chokey%22%20part.%20Place%20the%20artichokes%20in%20a%20pan%20and%20cook%20with%20oil%20and%20garlic%20for%20one%20minute.%20Add%201/3%20c%20water%20and%20a%20pinch%20of%20salt.%20Cover%20the%20pan%20and%20steam%20for%2020%20minutes%20or%20so.%20Until%20you%20can%20insert%20the%20tip%20of%20the%20knife%20into%20the%20artichoke%20easily.%20Remove%20the%20artichokes%20and%20chop%20finely%20then%20let%20cool.%20Combine%20the%20cooled%20artichoke,%20egg%20yolk%20and%20ricotta%20with%201/3%20c%20parmesan%20for%20the%20pasta%20filling.%20Then%20place%20in%20the%20fridge%20to%20cool.%20Prepare%20Besciamella%20Sauce:%20melt%202%20%C2%BD%20ounces%20of%20butter,%20then%20add%202%20%C2%BD%20ounces%20of%20flour.%20Stir%20for%20a%20couple%20of%20minutes%20then%20and%204%20%C2%BC%20cups%20of%20milk,%20the%20provolone%20and%202%20pinches%20of%20salt.%20Stir%20until%20the%20besciamella%20is%20thick.%20%20Cook%20the%20pasta%20in%20boiling%20water%20for%203%20miniutes.%20Remove%20from%20heat%20and%20run%20under%20cold%20water.%20Fill%20the%20pasta%20with%20the%20pasta%20filling.%20Grease%20the%20baking%20dish%20with%20butter%20then%20line%20the%20sides%20with%20the%20speck%20slices.%20Add%20one%20layer%20of%20the%20filled%20paccheri%20and%20then%20add%20a%20layer%20of%20besciamella%20sauce.%20Repeat%20this%20process%20until%20the%20dish%20is%20full,%20add%20an%20additional%20layer%20of%20the%20besciamella%20sauce.%20Top%20it%20off%20with%20a%20layer%20of%20parmesan%20and%20cook%20for%2030%20minutes%20at%20350%C2%B0F.%3C/p%3E%3Cp%3EUntil%20next%20Tuesday!%3C/p%3E){kind=link}