forum: Food & Drink

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#1 Sun 18 May 08 10:04am

madamada

Forum super champ
Occupation living life
From Friuli northern Italy
Member since Mon 14 Jan 08

pasticcio di asparagi

help  help

the question is do I cut the asparagi into pieces   and let them cook, then should I pass them through a passaverdure, to get a watery cream or may I let them as they are into pieces adding them to the besciamella etc etc.????????????

it should be my sunday pranzo

I have almost 2 kg of thin asparagi in the fridge

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#2 Sun 18 May 08 11:22am

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: pasticcio di asparagi

My tendency would be to use asparagus pieces with the bechamel, cover with more bechamel.  Are you adding pasta or cheese?  If using with lasagne, it would work fine to cook the asparagus and use passaverdure,  then add to the bechamel.

Last edited by MsPablo (Sun 18 May 08 11:27am)

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#3 Sun 18 May 08 2:36pm

martussa

Member
From Italy -near Venice-
Member since Thu 20 Jan 05

Re: pasticcio di asparagi

Ciao, sono italiana anch'io  tongue
I wouldn't cut them, definitely. Just pre-cook them until a bit soft and then add them to the pasticcio with the besciamella!  cool

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#4 Sun 18 May 08 9:56pm

madamada

Forum super champ
Occupation living life
From Friuli northern Italy
Member since Mon 14 Jan 08

Re: pasticcio di asparagi

grazie both of you, I'll do with lasagne.
When I use them for risotto I cut them into pieces and let simmer until tender then add onion to do the soffritto and pour them on hot rice in another pan, leaving the heads for a bit later.

smile  big_smile

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