Cooking Recipes
Artichoke Pesto
It is ideal as a sauce for pasta, stuffed with fresh pasta, in risotto, spread on bread, pizza, boiled eggs, vegetables, both raw and cooked, like cream to accompany meat and fish
Vegetarian Lasagna
Ingredients for 4 persons:
- 250g fresh pasta for lasagna
- 4 fresh artichokes
- Artichoke Pesto by Sandomi'
- 300g ricotta cheese
- garlic, olive oil, salt, parsley
1Put a little bit oil in a frying pan and a garlic slice;
2Add artichokes, cleaned and cut into slices, on a medium-low flame and cook them slowly;
3Halfway cooking when artichokes dried a bit their juice, sprinkle with a little white wine, allow to boil and cook at low flame;
4Before cut off the flame sprinkled artichokes with chopped parsley;
5When cooked, cut half of the artichokes into small cubes, keep the other intact;
6Add to artichoke pesto the ricotta cheese until it's creamy (if necessary add a bit of milk or artichokes water cooking);
7In a casserole shortly milk moistened apply a layer of pasta and then an homogeneous part of artichokes cream and a part of artickoches cubes. Continue until the end of ingredients;
8Finish with a layer of cream and artichokes keep intact;
9Bake at 180 degrees for about 10 'covering the lasagna with aluminum foil;
10Discover them continue cooking for another 6-7' or until become lightly browned.
