Tag: Swiss

Lasagna recipe with asparagus and Swiss cheeses – Italian Cuisine

Lasagna recipe with asparagus and Swiss cheeses

Spring lasagna, with fresh pasta, asparagus, cheeses and the addition of walnuts, these lasagna alone solve the lunch

  • 1 L milk
  • 900 g asparagus
  • 250 g fresh egg lasagna
  • 250 g Gruyère Dop
  • 200 g Sbrinz Dop
  • 50 g flour
  • 40 g shelled walnuts
  • 1 shallot
  • nutmeg
  • butter
  • salt

For the recipe lasagna with asparagus and Swiss cheeses, peel the asparagus, cut the stem into rounds and keep the tips whole.
Do scald the tips in boiling salted water for about 3 minutes, then I transfer them to cold water, finally I drain them.
Chop shallot and stew it with a knob of butter, 1 glass of water, and salt. Then add the asparagus stalks and cook for 20 minutes.
Prepare the béchamel, then melt 50 g of butter and mix 50 g of flour to form the roux, pour the heated milk into a saucepan; when it boils add salt and nutmeg.
whisk the stalks are now cold together with a little bechamel. Then we mix them with what remains, the béchamel sauce will turn green.
Cut slice the Gruyère and grate the Sbrinz.
compose lasagna: bechamel, pasta, Gruyère, asparagus, chopped walnuts. Repeat for 6-7 layers and finish with the Sbrinz, the asparagus tips and the walnuts.
bake at 180 ° C for 35 minutes.

Swiss recipe, recipe from Via Carota – Italian Cuisine

Swiss recipe, recipe from Via Carota

  • 900 g beef sirloin
  • 6 pcs of rosemary sprigs
  • extra virgin olive oil
  • salt
  • pepper

For the Swiss recipe, divide the heads of garlic into wedges; let them simmer gently, with the peel, in the oil, over very low heat, for about 15 minutes, until they are golden brown. With this cooking the taste will soften. Keep the garlic in the oil.
Fry the rosemary in plenty of hot oil. Finely chop the sirloin, including fatty parts. Mix it very well to evenly distribute fat and lean pulp. Modeled in 6 Swiss. Season them with salt and pepper and roast them on both sides, in a veil of very hot oil, for 1-2 minutes: they must be toasted and crunchy on the surface and to the blood inside. Serve immediately, completing each Swiss cheese with 2 cloves of garlic and a sprig of fried rosemary.

May is the month of Swiss cheeses with La Forma del Gusto – Italian Cuisine


From May 9th to June 2nd the Naviglio Grande in Milan hosts tastings, show cooking and workshops to learn more about Swiss cheeses


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THE Swiss cheeses are the protagonists of the Milanese May with the event "The Form of Gusto "that, with a busy schedule of workshops, tastings and showcooking, will make citizens discover Milan all the flavors of dairy products symbol of Switzerland. (here in-depth: how cheese is made)

From the 9 May to 2 June, a wooden boat with traditional white and red Swiss colors awaits on the Naviglio Grande at Ripa di Porta Ticinese 61 anyone who wants to learn more about Swiss cheeses, but not only …

The heart of the event is indeed the tastings of cheeses that every day enliven the moment of the aperitif: moments of true experimentation of taste thanks to the pairings of cheeses with a selection of national and international wines, beers, cocktails, jams, honey and mustard proposed by sommeliers, beer masters and professional mixologists.

During the weekend a morning relaxing yoga session starts the days that continue with cooking lessons for adults and children, moments of didactic play designed specifically for children, as well as unusual events such as the Wild Food Lab, to explore the use of wild ingredients in the kitchen, or lessons on picnic etiquette. All in the unusual and fascinating setting of a boat moored on the Naviglio Grande.

174076 "src =" https://www.salepepe.it/files/2019/04/Render-2-300-dpi.jpg "width =" 210Even the location that will host La Forma del Gusto is not accidental: Swiss Cheeses in fact, in conjunction with the celebrations for the 500th anniversary of the death of Leonardo da Vinci who designed the Navigli, chose a place that was connected to that wisdom and the creative spirit that also characterizes the Swiss dairy art.

The events take place from Monday to Friday from 6pm to 10pm and Saturday and Sunday from 10am to 10pm. To find out about all the scheduled events, free or paid, take part in the events, just go to official site de La Forma del Gusto and book your place.

Editorial board
May 2019



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