Nicoletta makes artichoke lasagna from Sardinia! | Pasta Grannies 

OMG!! I was thinking the same thing! :-}

hi Scott, yes it tickled me too that the artichokes need their own police force! best wishes, Vicky

Que pena que hay traducción.

Agora entendi: Nicoleta coloca o próprio azeite, gravos da Índia e alhos inteiros na alcachofra, que depois ela tira

Onde moro só acho a farinha muito fina.

that's basically true of each & every single dish in Italy LOL

I think Italian food is very much a regional thing.

@@natrixxvision6997 Indeed, because if one speaks in general about "Italian cuisine," one says everything, but in fact says nothing. The various regional cuisines, the various local cuisines and also, it must be said, the various cuisines from household to household, from family to family, even in the same city, make the cuisine in Italy something you never end up discovering. Everywhere you go, you find a new surprise (and this of course also applies to us Italians !).

The national similarities are that the recipes always make the most of seasonal, local and fresh ingredients which is wonderful to see.

It's a fresh pasta so won't take too long to cooked in the oven and it will observe all the lasagna sauce so it will less likely over cooked and full of flavor than pre cooked pasta

@@kakuella Right, after 4/ minutes of cooking the pasta is done.

Boiling is only needed for dried pasta. There are dried lasagna noodles that are made to be used dried. They will specify "no-boil" or some such thing on the package. These are actually pre-cooked during the manufacturing process. For traditional dried pasta noodles, you should follow the cooking instructions on the package. One thing to note about the no-boil noodles: they do not have surface starch. With traditional noodles, that surface starch helps bind the noodles to the layers above and below. It is similar to the reason you should put a little pasta water into your sauce when you are making a sauce for spaghetti, penne, etc.

If the dough is made with 00 flour and eggs the pasta sheets are “ lessate” or boiled for few seconds one by one and then soaked in cold water to stop cooking and dried on a cloth for enhancing the flavor and get better with other ingredients as ragù , cheese and bechamel , in this case she doesn’t use 00 flour neither eggs so the consistency it’s different . The base of a good lasagna is the combination pasta / other ingredients do not overpower each other and the consistency should be about the same . Ciao 🇮🇹

@@gens1sumus what’s it like living somewhere with multiple flour options 😢 (I have access to “self rising” “all purpose” and “cake”

hi Ramon, it's definitely a lasagna to try, best wishes, Vicky

hi Russell, yes I have the best job in the world 🙂 best wishes, Vicky

Hi! Where's the recipe?

@@Palomom oral, not written. as they used to say, "look and learn." 🧡

Me too!! 👍🏼👍🏼🧡

@@Palomom #PastaGrannies has a #cookbook!

@@erosamuk yes, but I need amounts! 🤣

Dear Julia, I am so pleased to hear you are enjoying the new book. Yes, Fení is delightful; her smile lights up a room. 🙂 🌺best wishes, Vicky

I'm glad you enjoyed it, best wishes, Vicky

Hope you enjoy it! best wishes, Vicky

I too had never seen a béchamel made that way. Looks like it worked. I bet she has been doing that way her whole life and doesn’t know she is doing it “wrong”.

This is pretty close to what the French call burre magne, which is an uncooked butter-flour mixture that gets added to hot liquid.

How was it?

hi James, good observation: my voice over was recorded in a New York hotel bedroom with the remnants of a cold. Currently on a US book tour and, as try as I might, I can never stay ahead with the recordings! Re growing artichokes, they are best at the back of a very large veg patch! v best, Vicky

@@pastagrannies Hope the cold is all gone now. For a shortish period I was in charge of plantings for a large house & its gardens. I always did my best to sneak in large architectural edibles like artichokes, alexanders & cardoons...etc in the herbaceous borders. I like beauty we can eat. 😋

A vegetarian does not eat any animal flesh such as meat, poultry, or fish. A vegan is a stricter vegetarian who also avoids consuming dairy, eggs, and any other ingredients derived from animals.

@@AirrowRocket ??? I've been vegetarian for over 20 years and I assure you we don't eat drippings (gelatin, lard, rennet) squeezed directly out of dead flesh either. A lot of supermarket cheeses are now vegetarian because GMO (lab-grown) rennet is cheaper than transporting industrial quantities of dried calves' stomachs these days, but *most old-fashioned certified regional cheeses need to use animal rennet* to keep their 'traditional' certification, as that was what was used in the certified recipe. *Don't assume all cheese is veggie!* (or pastry-type biscuits, or chocolate mousse, or any of the other things companies randomly add dead animals to for "luxury" or increased shelf life.) I curse Sacla's name because they used to do a good standard pesto I could eat, but then decided to make their brand more expensive with real...parmesan, I think it is, and charge even more for a planet-destroying vegan version (no vegetarian option) which they force gluten-free folk to buy too...wretchedly cynical exploitation all round.

If you don't parboil, the pasta needs to be either very thin or very fresh and there should be a little bit of liquid in the bake for the pasta to absorb it. I hope this helps, best wishes, Vicky