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

http://www.parcoappiaantica.it/en/default.asp

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