Carasau Lasagna with Artichokes without Tomato and without Béchamel. For this tray of lasagna, I was inspired by the Gallurese soup, an excellent dish of traditional Sardinian cuisine. The original version is made with tomato, spices, Sardinian peretta, and sheep broth. I decided to replace the tomato with pan-fried artichokes. Sheep broth, forgive me, but here in the land of farms and cows, sheep are hard to find, so I had to substitute and make do with a good beef and vegetable broth. It’s a really tasty and very easy dish to prepare.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: for 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 7 oz carasau bread
- 4 artichokes
- 2 scamorza cheese (about 14 oz)
- to taste extra virgin olive oil (c)
- to taste meat broth
- to taste
- pepper (optional)
- 1 clove garlic
- 1 bunch parsley
- 2 tbsps grated Parmesan cheese
Tools
- 1 Baking Dish
- 1 Frying Pan
- 1 Knife
- 1 Cutting Board
- 1 Saucepan
- 1 Spoon
- 1
Steps
Clean the artichokes, cut off the spines and the toughest leaves. Open them into quarters with a knife and remove the inner choke. Slice them fairly thinly, at most a quarter of an inch.
Put plenty of oil, 4 or 5 tablespoons in the non-stick pan with the garlic clove. Heat it for a moment, then add the sliced artichokes.
Brown them for a few minutes over medium heat, then salt them and cover with a lid. Cook for about ten minutes, without letting them dry out. Taste them and if needed, cook them for a few more minutes. Turn off the heat and add a couple of tablespoons of fresh parsley leaves, which you have previously washed and chopped. If you like, a nice grind of black pepper also works well here.
Heat the broth in a saucepan.
The preparation is really simple, compared to traditional lasagna it is much less laborious.
Slice the scamorza cheese thinly.
Take the rectangular baking dish and grease the bottom with plenty of oil and 3 or 4 tablespoons of broth.
Cover the bottom of the baking dish with the carasau bread sheets, distribute a few tablespoons of cooked artichokes, a drizzle of oil, and cover with slices of scamorza.
Cover with more carasau bread sheets and moisten with a few tablespoons of warm broth, then distribute artichokes and scamorza. Continue like this until all ingredients are used. There’s no need to add salt because all the ingredients, including the bread, are already salted.
On the last layer, don’t put any artichokes or scamorza, as they would dry out in the oven, but add a couple of tablespoons of Parmesan and a drizzle of oil.
Cook the white carasau lasagna with artichokes in the oven at 350°F. It will take about half an hour.
My Suggestion
The bread must be well soaked in broth, otherwise the dish will be dry. Before baking, let them rest for a couple of hours so that the broth is absorbed evenly.
