Lasagne alla crema di fave
Instructions
Boil the beans in salted water.
When they are tender, then whisk them with two or three tablespoons of their cooking water to reduce them in mashed.
Meanwhile, wash the asparagus and cut into 5 cm pieces.
Keep the tips aside and boil for 5 minutes.
Add the asparagus tips and continue cooking for 7-8 minutes, then drain.
Prepare a white sauce: heat butter over low heat in a small pan and add the flour.
Diluted with a little milk and, when the mixture is smooth, pour the remaining milk in one fell swoop.
Mix well and add a teaspoon of salt.
Let thicken over low heat, stirring regularly.
Add salt and pepper if necessary and add the grated cheese.
Mix the mashed broad beans with half the sauce.
Boil the pasta sheets and tuffatele in cold water to stop the cooking.
Dry well and prepared lasagna: in baking dish greased with a little butter, alternating white green, bechamel sauce, asparagus tips and layers.
Cook the lasagna in the oven at 200 degrees for about 25 minutes or until the surface is golden.
Ingredients and dosing for 4 persons
- 150 g of sheets of fresh pasta
- 300 g of fave
- 200 g of asparagus
- 60 g of butter
- 60 g of flour
- 80 cl of milk
- 50 g of parmigiano reggiano (grated pecorino or slice)
- Pepper
- Salt