Ingredients for 4 people):
300gr of Paccheri,
300gr of smoked scamorza cheese,
6 artichokes,
50gr of grated pecorino cheese,
400gr of Muraca peeled tomatoes,
extra virgin olive oil,
1 clove of garlic,
1 lemon,
4 sprigs of marjoram,
sugar,
salt and pepper.
METHOD:
Remove the stems, tips and tough outer leaves from the artichokes. Round the bottoms, cut them in half, remove any internal hay and cut them into wedges. Gradually put them in a bowl of water with lemon juice. Heat 3-4 tablespoons of oil in a pan, add the drained artichokes and garlic and cook for 2-3 minutes. Add the chopped tomatoes, 1 teaspoon of sugar and marjoram. Add salt and pepper, cook for 15 minutes and remove the garlic. Boil the paccheri al dente in plenty of boiling salted water. Drain the pasta and season with the sauce. Cut the smoked scamorza cheese into slices. Grease a baking dish with a little oil and arrange 1/3 of the pasta, 1/3 of scamorza cheese and 1 tablespoon of pecorino. Continue with the layers, until all the ingredients are used up, ending with the pecorino. Cover the pan with aluminum foil and bake in a preheated oven at 180 degrees for 10 minutes. Remove the aluminum, continue cooking for another 5 minutes and serve.
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