Macaroni Pie with Sausage and Artichokes

To prepare the macaroni pie with sausage and artichokes, begin with the béchamel: heat the milk in a pan while melting the butter in a pot 1 When the butter is melted, include the flour simultaneously 2 and cook for 2 minutes, stirring continuously with a whisk to prevent swellings 3

Pour in the hot milk 4 season with salt and pepper, and let the béchamel thicken while continuing to stir 5; it will take about 5 minutes. Let it cool and reserved. Tidy and slice the leeks 6

Get rid of the casing from the sausage 7 then continue with the cleansing of the artichokes: get rid of the harder external leaves 8 and cut off the idea 9

Peel the stem to get rid of the harder external part 10 then cut them in half 11 and after that very finely slice them 12 Immerse them in acidulated water to avoid them from turning black.

In a pan, brown a clove of garlic with a drizzle of oil. Include the sausage 13 and break it up with a spoon to get a texture comparable to ragù 14 When browned, include the artichokes to the pan 15 season with salt, and cook for about 7 minutes over medium-high heat, stirring frequently.

On the other hand, prepare the tortiglioni in boiling salted water 16 After 7 minutes, include the leeks to the pan 17 deglaze with gewurztraminer 18 and cook for another 5 minutes.

Drain pipes the tortiglioni al dente and move them to the pan 19 then blend. Gather 2/3 of the béchamel, season with thyme leaves 21 and stir to integrate.

Transfer 2/3 of the pasta to a round baking meal 10 inches in size 22 Include half of the taleggio 23 then topped a little bit more béchamel 24

Cover with the staying pasta, total with the last pieces of taleggio, the staying béchamel 25 and some thyme leaves 26 Bake in a preheated traditional oven at 480 ° F for 5 minutes, then continue in grill mode at 480 ° F for 3 minutes. Get rid of from the oven and let the macaroni pie with sausage and artichokes cool somewhat before serving 27!