Small lasagne with artichokes and tomatoes from Pachino ( A Sicilian village renowned for the production of such quality of tasty, small tomatoes)
Clean and cut the tender part of 3 artichokes, preferably of Roman quality, slice them and brown them in a pan with extra vergine olive oil - 10 minutes is enough - adding some broth in order to prevent them from sticking on the bottom of the pan. Add 100 grams of chopped tomatoes - the Pachino quality - and let the preparation cook for 2/3 minutes.
Meanwhile, the small lasagne have been boiling and, once strained "al dente" (slightly underdone), we will put them in a suitable baking pan, where we will arrange at least 3 layers of lasagne, tomato sauce and Parmesan cheese. Top with some tomato sauce, a handful of Parmesan cheese, a pinch of black pepper and a knob of butter, and cook it au gratin for a few minutes.

Recommended wine: Tiefenbrunner Müller
Thurgau Sudtirol - Alto Adige
Wine of guaranteed origin.

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Spaghetti alla chitarra con totanetti e rucola

Spaghetti con cecinelli rosa

Lasagnette con carciofi e pomodorini di Pachino

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