Epiphany Lunch with Lucy, Richard and children. Dusted off a recipe I do not know why, when one evening we were invited to dinner by the parents of a little wolf (the famous James ...) who also lived right in Ghezzano ... Let's say around 1994 ...
Ingredients (for 6 people)
a pack of lasagne type Sfogliavelo "
a bowl of mixed fresh mushrooms from about 300 grams (note: it is good that there are mushrooms not because their ; taste is too strong compared to the rest of the vegetables ....)
a package of frozen asparagus (If fresh not available)
4 zucchini clear
2 cloves garlic
4 tablespoons extra virgin olive oil
50 g butter 50 g flour
100 gr Parmesan grated
Boil the asparagus in boiling salted water. When ready to filter a few times the asparagus cooking water (especially when fresh) and take them by 500 ml.
In a large skillet (like a wok 28 cm) fry the cloves of minced garlic in oil.
Add the mushrooms, asparagus and zucchini, all cut more or less the same size.
Cook covered for about half an hour, seasoning with salt and pepper.
Meanwhile, prepare a white sauce with the water plant asparagus. I find it convenient to prepare the sauce in the microwave, but of course it fits the classic procedure on the stove.
In a container to put the microwave, melt butter and 3 'to 700 W.
Add the flour and then gradually adding dilute all the water from the asparagus. Do not add salt because the water of the asparagus is already salty. Put in 700W microwave for 4 '. Stir with a whisk and cook another 3 'to 700W. Combine 50 grams of Parmesan cheese.
Now arrange the lasagna in a rectangular pan, alternating layers of dough (with no need to blanch first Sfogliavelo) a spoon vegetables and sauce.
It begins with a layer of sauce with vegetables and ends with vegetables and sauce.
Sprinkle with remaining Parmesan cheese and bake 20-25 minutes at 200 degrees or at least until it has formed a beautiful golden crust.
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