Tuesday, 16 November 2010

Artichoke Pasta al Forno

I visited a farm located off the Appian Way. They were so kind as to show
me their produce and allowed me to take some home for my recipes.
If you are interested in reading more about the Appian Way: http://en.wikipedia.org/wiki/Appian_Way

Artichoke Pasta al Forno

Ingredients

1 package paccheri pasta

6 slices of speck

1 clove of garlic

extra-virgin olive oil

parsley

Filling:

1 egg yolk

2 artichokes

3 c parmesan

7 ozs ricotta


Bescimella Ingredients:


2 1/2 tablespoons of butter


2 1/2 tablespoons of flour


4 1/4 c of milk


2 pinches of salt


8 ozs of provolone

Directions

Remove outer layers of the artichoke until you arrive at the white part of the artichoke then cut the tip (see picture). With a tool, remove the "chokey" part. Place the artichokes in a pan and cook with oil and garlic for one minute. Add 1/3 c water and a pinch of salt. Cover the pan and steam for 20 minutes or so. Until you can insert the tip of the knife into the artichoke easily. Remove the artichokes and chop finely then let cool. Combine the cooled artichoke, egg yolk and ricotta with 1/3 c parmesan for the pasta filling. Then place in the fridge to cool.

Prepare Besciamella Sauce: melt 2 ½ ounces of butter, then add 2 ½ ounces of flour. Stir for a couple of minutes then and 4 ¼ cups of milk, the provolone and 2 pinches of salt. Stir until the besciamella is thick.

Cook the pasta in boiling water for 3 miniutes. Remove from heat and run under cold water. Fill the pasta with the pasta filling. Grease the baking dish with butter then line the sides with the speck slices. Add one layer of the filled paccheri and then add a layer of besciamella sauce. Repeat this process until the dish is full, add an additional layer of the besciamella sauce. Top it off with a layer of parmesan and cook for 30 minutes at 350°F.










Until next Tuesday!
Chef Fabio


10 comments:

  1. WOW Fabio, this looks so delicious. Your trip to the farm was also very special. You are very lucky to have access to fresh ingredients.

    Thank you for sharing,
    Joanne

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  2. O my! THat looks absolutely delicious! I'm gonna have to try making that.

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  3. My mouth wont stop watering, your recipe and photos are delicious.

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  4. what a wonderful post love the scenery!

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  5. I am adding this to my Pasta Al Forno recipe collection at home. It truly looks delicious and I can't wait to try it.

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  6. This dish looks amazing - I am in the middle of spring here right now, and simply can't get enough of fresh artichokes - I am cooking them every which way I can, so I definitely have to try this. Thanks for sharing it.
    Sue :-)

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  7. The trip to the farm just warmed my being. I am already under snow and it did my heart good to look at those fields of stunning produce. What a place of beauty. All I can say about your dish - is I will be back. This is something I must do - you have put me on a mission.

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  8. Thank you for all the wonderful comments! I am glad to hear you enjoy learning about the different areas and the regional food as I am currently writing a cookbook (in the beggining stages) but it's centered around the idea. Thanks again wonderful friends!

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  9. This will definitely be on the table the next time I have friends over. It would pair so lovely with my favorite wine from the Willamette Valley, Oregon, U.S.A.

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