Home made white lasagna for the Easter table

It is the beginning of the first week of Spring and, in the range of crops at the food store, we might find the asparagus that can be chosen as privileged ingredient of several dishes for the Easter table. During the last weekend, I made some different kind of fresh pasta at home. For the dough, according to the gastronomy tradition of my region, Apulia, I used simply good local flours (Senatore Cappelli and semola) and water. No eggs were necessary and, in this way, the dish could be a bit lighter. What is more, you can store the fresh pasta in the fridge for a couple of days. At this proper, for example, I use to alternate layers of lasagna on layers of fridge papers that are cut of similar sizes of lasagnas and store them accurately in the fridge.

As for the recipe about white lasagna dish, you need few simple steps for making it. 1. After removing the lower wooden ends of the asparagus (you need three or four per person), steam them for five minutes and then put them in a pan with a couple of spoons of extra virgin olive oil, a fragrant idea of garlic and cook them for few minutes more. 2. Make a smooth velvet Béchamel sauce. Melt some butter (I used about 30/40g), add a very small idea of garlic in the pan, if you like it. At this point, out of the small cooker, add slowly some all purpose flour (I used a couple of soup spoons) and mix it with the butter. Work it very well in order to dissolve each lump and have a smooth roux. Back on the small stove, add gently hot milk (250 or 300 ml) and keep on stirring and whipping until the white sauce is done. Add a sprinkle of salt, grated nutmeg and melt one or two generous handfuls of grated Rodez cheese (please, see the previous recipe – crêpes). 3. Cook lasagna pasta for about 5 minutes in salt boiling water. Then, strain and leave lasagna to dry on a clean towel on the table. Before starting with layers of lasagna, pour a couple of soup spoons of béchamel sauce on the surface of the cocottes and then alternate n. 4 layers of lasagna with béchamel sauce, asparagus and pieces of mozzarella cheese. 4. Place in the oven 180°C/200°C for about ten minutes (please, don’t leave it too long, in order to still have a moist surface) and then serve it very warm. I hope you enjoy the recipe and wish everybody ‘bon appétit‘.

Enjoy the music

A delicious dish for the Springtime table

Days are flowing towards the good season and, on the wave of staying at home, let’s try to focus on the delicious dishes we can prepare around Easter time. For lunch, today I made some crêpes stuffed with artichokes and fresh creamy robiola cheese. 1. As for the crêpes, I used one egg, half liter milk, 100 gr all purpose flour, a sprinkle of salt. After making a batter with those ingredients, I left it to rest for little while. 2. In the meantime, I prepared the filling by chopping a couple of artichokes very thin and then poured them in a pan with warm extra virgin olive oil and a clove of garlic. I sautéed them for about five minutes. Besides, I added a bit of warm water to soften them and a sprinkle of salt and pepper right at the end. 3. Time for preparing crêpes by pouring a ladle of batter at a time in a warm greasy pan and making thin disks. 4. I spread fresh robiola cheese on the surface of each disk and then added the artichokes. 5. Crêpes were rolled up and served warm (perhaps it is a good idea to place them in the oven 180°C just for few minutes to get warmer) with a good fragrant sauce made of small pieces (cubes) of tomatoes. (As for the tomatoes sauce, cubes of tomato were gently cooked for few minutes in a pan with some extra virgin olive oil, onion, an idea of garlic, a sprinkle of sea salt and pepper).

I hope you will enjoy this recipe and wish everybody “Bon Appétit“.

Please, be safe for yourself and be safe for the others ❤