Lasagna with Artichokes, Pancetta Affumicata, Sardinian Pecorino and Béchamel
"Pancetta Affumicata" in Italian means smoked bacon. It is not rolled up like pancetta and it is covered with spices and aromatic herbs then lightly smoked. Pancetta Affumicata has a sweet and mild flavor and it is used for unusual food pairings such as seafood and fruits.
Ingredients
- 5 pasta sheets thawed
- 1 ½ quart béchamel sauce
- 4 cups mozzarella (shredded)
- 2 red onions, julienne
- 2 garlic clove, shaved
- 10 oz Pancetta Affumicata, cut into strips
- TT olive oil
- TT salt and pepper
- 2 cups Sardinian Pecorino
- 24 oz fresh baby artichokes, quartered
- 2 tbsp chives, minced
Directions
Heat olive oil in a skillet then add garlic and artichokes. Cook until tender then season with salt and pepper and chives. In a separate skillet cook pancetta until crisp then add red onions and briefly sauté until tender. In a baking dish spread béchamel at the bottom to cover lightly. Place pasta sheet then cover with more béchamel. Add artichokes and pancetta then sprinkle with mozzarella and Sardinian Pecorino. Repeat steps for remaining layers. Bake covered at 375 F for 45 minutes. Uncover and broil for 5 more minutes until cheese is turns to a golden brown. Serve immediately topped with fresh chives.
