Articolo disponibile anche in: Italian
In the fields, on the borders of the roads, in the woods: during this period of the year, the Chianti region is the scene of the hunt for wild asparagus,“asparagine”, “mamme”, woody spires that we can see popping up from the ground.
If you are lucky, you can even form a bouquet, tie them together with a length of vine, and return home to cook then in a frittata or a risotto.
Francesco Sorelli, in his book “La Toscana di Ruffino” (here on Amazon), turns them into a tasty lasagna. Vegetable lasagna is a light version of the classic of Italian cuisine.
Usually the vegetables used are those typically green and springlike: asparagus, peas, zucchine and zucchine flowers.
It is made with homemade pasta, fresh seasonal vegetables and a light bechamel sauce; secrets of this tasty preparation.
The vegetables should first be sauteed in the pan, while the last layer may be garnished with breadcrumbs and flakes of butter, helping to create a crunchy and inviting crust after being baked in the oven.
Francesco Sorelli – My Tales of Tuscany
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