In this episode of Ale Borghese Kitchen Sound, Chef Alessandro Borghese prepared a tasty dish with artichokes, béchamel sauce, fontina cheese, and pancetta. A Sunday classic: macaroni pie!
Watch the video and try the recipe!
Ingredients for 4 people- 400 g of Tortiglioni
- 300 g of artichokes
- 150 g of Fontina
- 100 g of diced sweet pancetta
- 100 g of milk
- of Butter
- of flour
- Salt
- Pepper
- Nutmeg
- Extra virgin olive oil
- 1 clove of garlic
- Breadcrumbs
Immediately boil the pasta in plenty of salted water. Drain and set aside.
Clean and chop the artichokes and sauté them in a pan with extra virgin olive oil and an unpeeled garlic clove. Then, sauté them for a few minutes, add a ladle of cooking water, and let them wilt.
Once ready, blend with an immersion blender and set aside.
In another pan, brown the sweet bacon for a few minutes and set aside.
Grate the fontina and start preparing the béchamel sauce.
First, melt the butter in a pan with the help of a whisk and add the flour (Roux method).
In another saucepan, vigorously stir the milk with salt, pepper, and nutmeg. Then, remove from the heat, add the milk brought to a boil in the roux and let it thicken.
In a large bowl, combine the pasta, blended artichoke cream, extra virgin olive oil, pepper, sweet pancetta, and grated fontina. Add the béchamel sauce and stir.
Butter a baking dish and dust with breadcrumbs to help it stick to the sides. Spread the dough evenly and sprinkle with breadcrumbs. Bake at 200°C (400°F) until the dough is golden brown.
