Parmigiana who becomes savory pie: here’s what the rustic Parmesan is to be brought to the table as soon as possible
It is never easy to realize that I can play with your ingredients, but even today grandmother offers something different: an unusual one Rustic Parmigiana with artichokes and speck, but transformed into one savory pie with a base of broken dough.
The béchamel sauce is one of the most famous mothers. The others are the velvety sauce, the ..
Easy recipe ready in 15 minutes
Ingredients
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5 artichokes
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200 gr of milk mozzarella
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40 gr of grated Parmigiano Reggiano
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1 roll of brisel pasta (or some slice of homemade bread)
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100 bunch of earth the thin slices
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200 ml of bechamel
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1 lemon
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sale to taste
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Pepe to taste
- Preparation time: 25 minutes
- Cooking time: 50 minutes about
- Doses: 6 people
- Difficulty: Easy
- Kitchen: Italian
- Category: Second courses
How to prepare the white Parmigiana of artichokes and speck
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Preparations i artichokes By eliminating the hardest external leaves and the final part of the stems and cut them in half. Remove the hay and cut them into slices.
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Boil them in freshly salted boiling water acidulated with the lemon For about 5 minutes, drain and keep them aside. Preheat the oven to 180 ° C.
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Cut the Mozzarella In thin slices and put it in a colander.
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Line with the brisé dough (or with the slices of homemade bread) a baking dish of about 20 x 30 cm and fill it with artichokes, the Parmesanthe slices of mozzarella, it Speck cut into strips And the béchamel.
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Bake in the oven for about 20/25 minutes until the surface gratin. Remove from the parmigiana of artichokes and speck and serve hot.
You can make this dish even more particular using slices of homemade bread as a base instead of the broken dough. If you need to do a vegan béchamel You can do it with potato starch and soy milk, or use the puree slightly less dense to enrich with nutmeg.
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