Artichoke Lasagna with Speck and Provolone

Is a delicious first course full of flavor and taste. This variant of the classic lasagna with meat sauce, without tomato, has layers of egg pasta that blend harmoniously with a tasty filling consisting of artichokes cooked in a pan, provolone cheese with a sweet flavor and a delicate aroma. The presence of béchamel, enriched with stretched curd, creates a unique contrast of flavors, while the speck gives a spicy and slightly smoky note, giving the dish a strong flavor. Lasagna is a dish that reflects the great creative flair present in the kitchens of a people who know how to appreciate good food, making our dishes famous all over the world. In every region of Italy there are countless variations of lasagna, but the only element of sharing are the sheets of fresh egg pasta. The fillings vary from the most classic versions, such as Bolognese, Neapolitan and Sicilian lasagna, to versions with vegetables such as artichokes, pumpkin, eggplant and broccoli. There are also recipes with fish or lentil sauce, and culinary creations with original combinations such as cabbage and pumpkin scented with cinnamon. Italian cuisine ranks first in the ranking of the best cuisines in the world. The most popular dishes are pasta and pizza, and among Italian cities, the kitchens of Rome, Florence and Naples occupy the podium. This success is due not only to the fact that our cuisine reflects the Mediterranean diet, but also to the culinary traditions and food and wine excellences that are a source of pride, despite its apparent simplicity. Now let's see what we need to make our Creamy Artichoke Lasagna with Speck and Provolone. Ingredients for the puff pastry 400 grams of white flour 4 eggs a pinch of salt Ingredients for the lasagna Homemade egg lasagna 200 grams of ricotta 200 grams of provolone cheese 100 grams of pizza mozzarella 150 grams of speck in two slices 10/12 artichokes a clove of garlic 1 glass of white wine salt extra virgin olive oil Ingredients for the béchamel sauce 1 liter of milk 100 grams of butter 80 grams of white flour salt nutmeg to taste You will also need Grated Grana Padano a knob of butter Steps Prepare the egg pastry by putting 400 grams of white flour, 4 eggs and salt in the planetary mixer. We start kneading until we get a smooth and homogeneous dough. Transfer the dough to the work table and cover it with an upside-down bowl. Let it rest covered for 30 minutes. In the meantime, wash and peel the artichokes. To prevent your hands from getting stained by the substances inside the vegetables, use kitchen gloves or rub your hands with lemon juice. Remove the stem of the artichokes and cut the tips to a height of 3 centimeters. Peel the artichokes by removing the hard outer leaves and cut into wedges, removing the beard. We also remove the woody outer layer of the stem and cut into small pieces. Put the peeled artichokes in a bowl with water and lemon. In a large pan, add a drizzle of extra virgin olive oil and a clove of garlic. Let it flavor and then add the artichokes. Deglaze with white wine, cover with a lid and cook for about 15 minutes. Once cooked, blend half of the artichokes with a hand blender. After the resting period of the dough, roll it out into a thin sheet and cut it into rectangles. Prepare the béchamel sauce by putting 100 grams of butter in a pot and melting it. Add salt and add the flour, toasting it for a few minutes. Add the hot milk slowly and continue stirring until you get a smooth and velvety cream. Turn off the heat and, if desired, add nutmeg. In a bowl, combine the ricotta, pizza mozzarella, diced provola and blended artichokes. Mix the ingredients well and add them to the béchamel sauce. In a baking dish, spread a drizzle of béchamel sauce, then a layer of lasagna sheets, cooked artichokes, diced speck, parmesan cheese, more béchamel, and continue in layers until all the ingredients are used up. Finish with a layer of béchamel sauce, a sprinkling of grated Parmesan cheese and flakes of butter. Bake at 200 C degrees until golden brown.