A homemade green lasagna: layers of lightness in the dish

   A white tablecloth is the fine simple way to dress the table for the Christmas holiday season and it is also the best way to highlight your delicious dishes. In a couple of days, we are going to celebrate the arrival of the new year and, for the special event, we take care of our guests by preparing a light green lasagna that both children and grown up would love to eat.

Autumn and its culinary poetry: the light taste and seasonal ingredients for a homemade lasagna

   It is time to welcome the Autumn season and its very distinctive fragrances, its amazing natural landscapes made of warm shades and golden foliage! There is a world filled with inspiration in Albert Camus’s quotation, “Autumn is a second spring when every leaf is a flower”, which makes you long to wander, at the week-end, through the woods and countryside paths of Apulia, for rediscovering those familiar places, where you know you can find those peculiar, seasonal ingredients for your kitchen. September mild temperatures, a bit more of humidity and little rain, from time to time, become the elements for the growing of new little plants of wild chicory, for example, that is one of the main ingredients of the homemade lasagna I’m going to prepare. It was a long time ago when I made this recipe for the first time and every year, by the arrival of the Autumn season, I enjoy to make it again and again.

   So, I start with making lasagna pasta, by using local organic Senatore Cappelli durum wheat (it is excellent for homemade cooked ‘al dente’ pasta). For about 4 portions, you will need about 250 gr of flour and some water for making into a mixture that you need to work very well by hands, in order to be compact and not sticky. Perhaps, you may help yourself, by adding a sprinkle of flour on the surface of it. What is more, in Apulia, we do not use eggs in the pasta mixture, since it does not belong to our local culinary tradition of ‘cucina povera’; on the other hand, dishes are lighter and more digestible when using only water. Once the pasta mixture is well done, you can use your traditional nonna papera pasta machine for making thin layers of pasta; then, leave them to get dried.

   In the meanwhile, boil some water in a pan, add and cook the cleaned wild chicories (about 500 gr) for few minutes. Strain the chicories very well and add them in a pan with some extra virgin olive oil, small cubes of bacon, and a sprinkle of salt and pepper. 

   Prepare your béchamel sauce, firstly by working a couple of spoons of (semola) flour and some cold milk (between 250 ml and 350 ml – it depends on the consistency you prefer for the sauce) together in a saucepan, by melting all the lumps, add a sprinkle of salt, an idea of hot pepper, grated nutmeg. Secondly, put the saucepan on a small stove and a very moderate heat and start steering the spoon in order the flour does not stick on the surface of the saucepan. Then, as soon as the sauce starts slowly boiling, keep on steering just for little while more until it is well done but not too much thick, since the lasagna requires it be not too much thick. In the end, melt a knob of butter in the saucepan and some grated goat cheese.

   Now, before starting to prepare lasagna, it is necessary to cook the layers of pasta for very little moments, perhaps a couple of minutes, into boiling salt water. Strain the layers and make them dry on a cotton napkin, then, grease a baking pan with butter or few drops of extra virgin olive oil. Start fixing layers of pasta, then add small spoons of béchamel, a layer of chicories and bacon, one more of fresh mozzarella and then keep on doing again with a layer of pasta etc, until you have filled the bakery pan. A sprinkle of goat cheese on top and then place it in the oven 250° C for about ten minutes. When the mozzarella is melt and the surface of pasta appears little grilled, you can remove the lasagna from the oven and wait only few moments before making portions and serving them in the plates. 

   Pair the lasagna with your preferred wine and ‘buon appetito’!

 

 

A Light Lasagna Stuffed With Summer Vegetables

Hey, we are in Stockholm in these days and right now, while we are in the kitchen, serving a delicious lasagna stuffed with Summer vegetables, we are enjoying the beautiful bright light of the evening. Some little birds are cheerfully playing on the branches of the tree in front of the window and its green foliage dances and shines to the swish of a soft breeze. In the distance, you can even listen to the dominant sound made by the siren of a ship. Two or three segulls on the top of a roof, in the direction of Sofia kyrka, fill the air with their singing.

If you are interested in making this lasagna, here there are some suggestions that might be useful.

As for the tomato sauce, pour some extra vergin olive oil in a pan, small stripes of fresh bacon, a sprinkle of rosemary (better if it is fresh), salt and pepper, chopped onion and garlic. After two or three minutes, add the tomato sauce and let it boiling for a while. At the end, when it is good and thicker, add a small cup of water (or two), since we are going to cook the lasagna pasta straight in the oven with all ingredients.

In the meantime, we have already diced aubergines and bell peppers and we have chopped some leeks, then placed the vegetables in the oven to grill for 10 or 15 minutes (according to your own taste)

At this point, we can start preparing our lasagna, by pouring some sauce on the surface of the baking pan. Then, let’s make some layers by alternating, lasagna pasta, vegetables, spoons of tomato sauce and mozzarella. In the end, before placing the lasagna in the oven for about 15 min/ 20 min (200°), add curls of parmigiano and a sprinkle of nutmeg on the surface.

This dish is ideal served warm, paired with a glass of rosé wine for celebrating the cheerful dress of nature and midsommar, which is almost at the door here in Sweden.