Baked Penne Rigate with artichokes, peas and potatoes
We normally spend Easter day with the family having a big lunch all together and then, on Easter monday we stay with friends often in some places in the countryside for one of the first picnic of the season.
In London we will probably go to some friend’s place and this is the recipe that can make your day: easy to prepare (because you can make it the day before), easy to bring and to share … and using the product of the season like fresh peas and artichokes.
Here is this reach baked pasta for you to try. For 8 people you will need:
- 200 gr Penne Mezzani Rigati Pastificio dei Campi
- 300 gr fresh peas
- 300 gr artichokes
- 500 gr potatoes
- 3 eggs
- some bread crumbs
- 1 vegetable stock
- 1 onion
- 150 gr grated Parmesan
- 100 gr Pecorino cheese
- oil, pepper, salt, some parsley and some butter.
To clean the artichokes cut the outer leaves, until you reach the young and smooth ones, cut off the ends of the remaining leaves and dug in the center of the artichoke to remove the beard. Cut the artichoke hearts obtained in parts and place them in some water with lemon to don’t let them go dark. Peel, wash and cut into slices the potatoes and place the peas in a ball.
Peel and chop the onion, then put it in a pan with olive oil and let it brown. Add the artichokes and brown them for 5 minutes and then add peas. Cook for a few minutes, then add a little bit of broth and let cook for 10-15 minutes. Add the potatoes, stir gently and cover with the lid. Cook on low heat just long enough so that the potatoes become tender but not too much. Turn off the heat, add salt and pepper.
Meanwhile preheat the oven to 180 °. Put the crumbled bread in a bowl along with the chopped parsley, the grated cheese and salt, then mix the ingredients well. Cook the penne in plenty of salted water, but drain them when they are still a bit hard so you can finish them alter in the oven. Put them in a bowl, add a little oil and stir to make sure that the pasta does not stick. Hard boil 3 eggs and then cut them into slices (or if you prefer to segments). Take a baked pan, grease it with butter and sprinkle with bread crumbs.
Now add the boiled pasta with potatoes, artichokes and peas, mix and add, stirring constantly, ¾ of the mixture of bread crumbs. Pour inside the oven dish half of the ingredients previously mixed, leveled and add half of the eggs into slices, then cover with the rest of the compound of pasta. Arrange on the surface of the remaining eggs into slices, then cover with the remainder composed of bread, some broth. Sprinkle pieces of butter and bake in a preheated oven at 180 degrees for about 30 minutes, then turn up the oven to 200 degrees and continue for another 10 minutes, until the surface will form a nice golden crust.
Happy Easter and Easter monday!
This A recipe for Easter… and Easter Monday! is written on
