Thousand layer lasagna with artichokes and montasio cheese fondue

Signed by: Vivien Reimbelli

Prep work





Thousand layer lasagna with artichokes and montasio cheese fondue

A fresh delicious lasagna style dish with late season artichokes.


  • 3 eggs
  • 250 g wheat flour
  • 4 artichokes
  • 150 g montasio cheese
  • 1 dl cream
  • 1 bunch rosemary
  • 1 bell pepper
  • 1 tablespoon flax seeds
  • a pinch nutmeg
  • 2 tablespoons of extravirgin olive oil
  • - salt
  • 2 tablespoons extra virgin olive oil
  • - salt and pepper, to taste

In the stand mixer bowl, mix the flour, eggs and salt. Knead with the hook for 5-6 minutes at speed 3.

Set the pasta accessory to the stand mixer and use it to flatten out the dough to 12 squared pasta sheets.

Set the sliced artichokes in a bag seasoned with salt and pepper and 2 tablespoons of oil.

Vacuum the bag then steam in the oven for 15 minutes.

In another bag add the cheese,cream, rosemary and a pinch of salt and nutmeg.

Vacuum the bag and cook in the oven together with the artichokes.

Set the pasta sheets in the perforated tray and steam in the steam oven for 5 minutes.

Compose the dish: set one sheet of pasta on a plate, cover with artichokes and fondue than repeate the operation 2 more times. Repeat the operation to make 4 plates.

Garnish the top with the flax seeds and bell pepper slices.


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