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Adventure to italy with this light artichoke lasagna recipe from
the land of sunshine and romance. By Brook LarIos
Imagine spending a summer in the Italian countryside, immersed in—to coin a phrase from Frances Mayes—the ‘voluptuousness
of Italian life.’ Rolling hills, picturesque vistas…so perfect you feel as if you’ve stepped into a painting, overtaken by a sudden urge
to frolic like the free spirits in Botticelli’s beloved The Primavera (not to be confused with the equally adored Italian dish). Alas,
for those of us resigned to the kitchen for our greatest summer explorations comes this authentic Italian recipe from Giuseppe
Ciuffa of Museum Café at the Museum of Contemporary Art San Diego. Conceived in his mother’s kitchen in Italy, this vegetarian
lasagna will have you longing for leisurely lunches on the terrace and vin santo under the sun.
SprInG ArTIcHoKe LASAGneTTA
FRom the Kitchen oF CHEF gIUSEPPE CIUFFA, ceo and FoundeR oF mUSEUm CAFÉ
at the muSeum oF contempoRaRy aRt San dieGo in la Jolla
PREP TIME: 1 HOUR // COOK TIME: 1 HOUR
béchAMel
ingredients
8 tbsp butter
2 tbsp extra virgin olive oil
8 tbsp flour
1 qt béchamel (see recipe pg. 28)
4 c milk (scalded)
1 qt sautéed, thinly-sliced artichoke bottoms
2 small onions, studded with
1 qt sautéed english peas
three whole cloves each
1/2 c chopped shallots (sauté with the peas)
2 bay leaves
6 c cheese mixture (1/2 mozzarella, 1/2 fontina)
1/4 tsp ground nutmeg
3 c grated Parmiggiano cheese
salt and white pepper to taste
6 lasagna pasta sheets or pre-cooked
lasagna noodles al dente
AsPArAgus coulis
1 qt asparagus coulis (pg. 28)
3 bunches of asparagus, trimmed
CONTINUEd ON Pg. 28
26 june l MYunDERTHESun.COM
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