Lasagna artichokes,taleggio,bacon, Olives
- 150g of fresh egg pasta
- 3 artichokes
- 8 bacon strips
- 150g of taleggio cheese
- Ficacci typical ROMANA recipe - 150g
- 1/2 Lemon
Heat the bacon strips in the pan for a few seconds. Cut the artichokes, previously boiled in salted water with an half a lemon to avoid they get dark, into quarters. Keep the water and use it later to soak the lasagna dough. Heat the artichokes in the same pan of the bacon. Simmer and add water from time to time to complete cooking. Immerse briefly the dough into the hot water and place it inside a tray. Start composing the lasagna with the pasta sheet on the bottom adding in sequence a layer of artichokes, bacon strips, olives deprived of the pitts with the help of a stoner, and taleggio cheese. Repeat the process starting again with the pasta dough, until you reach the desired height. Cook in the oven for about 10 minutes. Serve using a flat plate and ... Buon appetito!