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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.
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).
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