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Articles - Gourmet Pleasures:

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LASAGNE WITH ASPARAGUS AND BURRATA


Ingredients for the dough 

250 g remilled (superfine) durum flour

250 g plain flour

4 eggs

2 egg yolks

Warm water

 

Method

Mix flour and salt and make a well in the centre. break in the eggs and start mixing with a fork. When the dough begins to form clumps use hands. Add water a little at a time until dough is firm but smooth. Wrap in film and rest. Roll out the dough into lasagne and cook in boiling salted water. Allow to cool in water and ice and pat dry.

Ingredients for the filling

2 litres fresh milk

160 g butter

160 g flour

20 g salt 

Green asparagus

Spring onions

Burrata cheese

Grated Parmesan cheese 

Salt and pepper

Oil

 

Method

Cook the asparagus. Cut tips and keep aside. Sauté the stems with chopped onions, add a little stock and blend. Prepare the béchamel as usual. Create layered lasagne.

By Baita E Salmaso

www.kesseboehmer.com