Lasagnette alla Poderana with Artichokes and Broad Beans

A succulent first course borrowed from the flavorful Tuscan cuisine. “Lasagnette alla Poderana with artichokes and broad beans” is a recipe loved by vegetable enthusiasts who are not vegetarians, as the dish also includes sausage.

The procedure is very simple, although it requires a cooking preparation time that doesn’t qualify this recipe as quick.

Lasagnette alla poderana with artichokes and peas

The "Lasagnette alla poderana con carciofi e fave" is the recipe that appeals to vegetable enthusiasts who are not vegetarians, given that the dish also contains sausage.

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Prep Time: 40 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: First courses

Cuisine: Tuscan cuisine

Servings: 4 persone

Ingredients

For the pasta

• 400 gr Flour
• 3 nr Eggs
• 1 tablespoon Olive Oil
• qb Salt

For the sauce

• 4 nr Artichokes
• 50 gr Raw Ham
• 100 gr Sausage
• 1 nr Onion
• 4 cucchiai Olive Oil
• qb Parsley
• 150 gr Peas shelled
• 250 gr Tomato pulp
• qb Salt
• qb Pepper

Instructions

For the sauce

• Clean the artichokes by removing the tough parts, the tips, and the inner beard.
• Chop them together with the ham, the peeled onion, and the washed parsley.
• Add the oil to a saucepan and sauté the chopped mixture.
• Add the sausage (crumbled) and the peas. Cover with a lid and cook on low heat for about 30 minutes, stirring occasionally.
• Add the tomato pulp. Season with salt and pepper and cook until done.

For the pasta

• Sift the flour onto a floured surface to form a fountain.
• Create a well in the center, crack the eggs into it, add a pinch of salt and the oil.
• Knead with some warm water for about 10 minutes until a solid, smooth dough forms.
• Roll out the dough thinly with a rolling pin and cut into strips to make lasagnette.
• Bring water to a boil and cook the lasagnette.
• Drain and transfer to a serving dish.
• Add the sauce, mix well, and serve.
  

Notes

You can substitute peas with green peas for a softer sauce.

P.S. You can replace homemade lasagnette with store-bought ones (always fresh egg pasta).