STUFFED PASTA WITH ARTICHOKES - RECIPE FOR EASTER

Identity Card of the Recipe

143 KCal Calories per serving

Ingrediants

For the pasta and the filling

Ready product: 350 g of artichoke sauce
120 g of Fontina cheese
Giant size: 150 g of pasta
60 g of speck

For the light béchamel

400 ml of milk
35 g of cornstarch or rice flour
q.s. of salt
q.s. of pepper
1 grated nutmeg

Materials Needed

Glass pan with dimensions of 20 x 25 cm
Casserole
Whip
Scale weighs food
Sac à poche
Chopping board
Knife

Preparation

First, clean the artichokes: remove the outer leaves (bracts), remove the thorns and the top. Remove 10-15 cm of the stem, then peel the softer part of the stem to eliminate the filaments. Cut the peeled stem into rings. Cut the inflorescence of the artichoke lengthwise and remove the internal beard (pappus) with a digger or a knife, preferably ceramic. Cut the inflorescence of the artichoke into slices and dip them in acidulated water to prevent them from blackening.
Then prepare an artichoke sauce as shown in THIS VIDEO.

How do you prepare the artichoke sauce?
The artichokes must be browned in a little oil flavored with garlic. The vegetables are then seasoned with salt and pepper, then blended with white wine; the cooking should be continued for about 20-30 minutes, adding a little water. To obtain a creamy sauce, you can add a teaspoon of rice (or corn) starch dissolved in the water to the artichokes, just before the end of the cooking. The artichokes are then sprinkled with plenty of chopped parsley and, if you wish, also with grated lemon zest.

Blend the artichokes until they form a cream.
At this point, dip the pasta conchiglioni in lightly salted boiling water: cook the pasta al dente, calculating 2 minutes less than the time shown on the package.
Meanwhile, prepare the light béchamel. In a saucepan, heat a part of milk (about 350 ml), seasoning with salt, pepper and nutmeg. Dissolve the rice (or corn) starch in the remaining cold milk. When the milk in the saucepan starts to boil, add the dissolved starch and continue stirring maintaining a moderate flame: cook until the desired creaminess is reached.
Mix about 2/3 of the béchamel with a tablespoon of artichoke cream. Distribute the béchamel sauce with the artichokes thus obtained in the bottom of the pyrex pan.
Now prepare the filling of the pasta. Cut the speck slices into thin strips. Blend the Fontina cheese. Mix the remaining artichoke cream with the bacon cut into strips and with a part of smoothed cheese (about 80 g). Mix with the béchamel that has been kept aside.
Pour the cream thus obtained into a pastry bag and fill the conchiglioni.
As the conchiglioni are filled, arrange the stuffed pasta on the artichoke béchamel base.
Sprinkle to taste with the remaining grated fontina cheese.

The right idea
To obtain an even more messy pasta, it is advisable to further cover the conchiglioni with a more fluid béchamel.

Cover the pan with aluminum foil and bake for 15 minutes at 180 ° C-200 ° C. To brown the pasta, remove the aluminum 5 minutes before the end of cooking.
Serve the stuffed pasta steaming.

Alice's comment - PersonalCooker

They say that “whoever gets off to a good start is halfway through the" work ", and if we start the Easter lunch with this dish, surely the remaining dishes will go well too! Word of Personal Cooker.

Nutritional values and Health Comment on the recipe

Stuffed Pasta with Artichokes is a first course with a higher carbohydrate content than fats and proteins. The energy intake is rather low, even if it corresponds to the raw ingredients (after cooking, the pasta doubles in mass and volume). The fibers are abundant and the cholesterol moderate; the breakdown of fatty acids is in favor of the saturated ones, but they are present in modest quantities. It is a food suitable for the diet of overweight subjects and those suffering from any type of dysmetabolism. The average portion of Pasta with Artichokes is about 210g RAW and 300g COOKED (300kcal).
The nutritional values on the side refer to 100 grams of raw food.