Pasta al Forno Bianca

Method

1. Cook the pasta in salted boiling water for 10 minutes, keeping it al dente.
2. Melt 40g butter in a pan, then add 40g flour and mix to form a roux. Cook briefly.
3. Remove from heat, gradually add 500ml whole fresh milk while stirring to avoid lumps.
4. Return to heat and bring to a boil, then dilute with a little more milk if needed to reach desired consistency. Set aside.
5. In a wok, heat oil and thinly slice a spring onion. Sauté slowly.
6. Trim the asparagus: snap off the tough ends, keep the tips separate, and cut the stems into pieces.
7. Add the asparagus stems and frozen peas to the wok. Season with salt and cook until tender but still bright. Remove from pan and set aside.
8. Trim the artichokes: peel the stems, remove outer leaves, cut in half and remove any fibrous choke. Slice or quarter.
9. In the same wok, add more oil and sauté the artichoke pieces with salt until browned. Add a splash of water and cook until tender.
10. Add the reserved asparagus tips to the artichokes and cook briefly. Remove from heat.
11. Slice the Corallina salami into half-centimeter rounds.
12. In a large bowl, combine the cooked pasta, cooked peas and asparagus stems, a generous amount of béchamel, the sliced Corallina, pieces of Silano cheese, and optional torn mozzarella or provola. Mix well.
13. Butter a baking dish generously.
14. Transfer the pasta mixture into the dish, spreading evenly.
15. Top with the sautéed artichokes and asparagus tips.
16. Sprinkle generously with grated Parmesan cheese and dot with a few small pieces of butter.
17. Bake in a preheated oven at 200°C until golden and crispy on top, about 20-25 minutes. Serve hot.