Step-by-Step Guide to Prepare Any-night-of-the-week Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Favorite Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone is 3 porzioni. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone using 14 ingredients and 14 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone:

1. PER LA PASTA ALL’UOVO:
2. Farina Integrale (300g)
3. Uova (3 unità/160g)
4. per la besciamella
5. Bevanda Vegetale alla Soia (500ml)
6. Olio Extravergine di Oliva (40g)
7. Farina Integrale (40g)
8. Sale & Pepe
9. Scorza di Limone/Lime BIO
10. CONDIMENTO:
11. Carpaccio di Salmone Selvaggio
12. Carciofi (6 unità)
13. Olio Extravergine di Oliva
14. Pan grattato Integrale

Steps to make to make Lasagna Integrale con Salmone Selvaggio & Carciofi al Limone

1. PER LA PASTA ALL’UOVO Disporre con la tradizionale tecnica della fontana, la Farina Integrale ben setacciata e disporre al centro le uova.
2. Sbattere le Uova e incorporarle gradualmente alla Farina circostante fino ad ottenere un impasto ben compatto.
3. Lasciar riposare l’impasto per almeno 30 minuti, dopodiché iniziare con la stesura dello stesso.
4. Una volta tirate le sfoglie finché non siano quasi trasparenti, procedere con la prima cottura. Quindi, portata a bollore dell’acqua salata, immergerci le sfoglie per pochi istanti e lasciarle poi riposare su un panno assorbente.
5. PER LA BESCIAMELLA: In un pentolino iniziare a cuocere a fiamma bassa la Farina Integrale ben setacciata insieme all’Olio EVO, mescolando continuamente.
6. Aggiungere gradualmente la bevanda vegetale fino a terminarla man mano che si amalgama al resto del composto.
7. Condire con Sale, Pepe e scorza di Lime/Limone e lasciar cuocere a fuoco lento finché non viene raggiunta una consistenza ben densa.
8. ASSEMBLAGGIO: Dopo aver pulito i carciofi rimuovendo la parte più coriacea e averli immersi in una soluzione di Acqua e Succo di Limone, procedere cuocendoli a vapore per 30/40 minuti.
9. Terminata la cottura, tagliare l’ortaggio a spicchi regolari e condire con Sale, Pepe ed un filo di Olio EVO.
10. Utilizzare metà dei carciofi appena conditi per creare una Crema: frullarli quindi con un mixer ad immersione.
11. Spalmare sul fondo della pirofila un primo strato di besciamella su cui porre le sfoglie di pasta all’uovo.
12. Ottenuto il primo strato, continuare la composizione spalmando la Besciamella e la Crema di carciofi, ed aggiungendo gli spicchi di Carciofi ed il Carpaccio di Salmone.
13. Una volta terminati gli ingredienti, creare un ultimo strato su cui disporre la restante Crema di Carciofi e del Pangrattato Integrale.
14. Cuocere in forno preriscaldato staticamente a 170° per circa 30 minuti.

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