q.s. Salt & Pepper
30 g. Butter
1200 ml Milk
400 g. Of fresh pasta, roll out
150 g. Parmigiano Reggiano
Cut the fresh egg pasta into strips and blanch them strips in boiling salted water for three minutes, then drain them, dry them on a cloth and let them cool down. Meanwhile, in a saucepan bring the milk to a boil and thicken it with the white roux, then season with salt, pepper and nutmeg. Grease a baking dish, spread some of the prepared béchamel on the bottom and cover with a layer of pasta, and start to add the artichoke sauce a little pesto, some Bruschetta Mia cheese, a sprinkling of grated Parmesan cheese and few drops of Pomodorina sauce. repeat until all ingredients are used. Garnish on top with some béchamel , some artichokes sauce and a sprinkle of grated Parmigiano. Bake at 165˚C for forty minutes and serve.