Although it is not strictly tied to a particular region or culinary tradition, the vegetarian lasagna with light bechamel find global diffusion and offer an alternative, but still satisfying version of an Italian classic. The choice of fresh and seasonal ingredients helps to make the dish a delight adaptable to the culinary preferences of different regions of the world.
The light béchamel, one of the distinctive elements of this first course, is prepared with lsuitable for low fat content And wholemeal flour, guaranteeing a balance between creaminess and lightness. Its velvety texture envelops layers of egg pasta and a rich vegetable ragout, composed of ripe tomatoes, aubergines, courgettes and fresh spinach. The alternation of the different ingredients creates a combination of flavors and textures, giving the vegetarian lasagna a flavor complexity that satisfies the palate without the use of ingredients of animal origin. The absence of meat makes this first course an ideal option for those following a vegetarian diet or wanting to explore a variety of flavors without compromising quality and substance. The versatility of this vegetarian recipe is evident in its ability to adapt to seasonal preferences, allowing the inclusion of fresh vegetables of the moment. Certainly, vegetarian lasagna with light béchamel sauce is appreciated at any time of the year, but finds particular resonance in the colder periods, when the vegetables reach their maximum quality and intensity of flavour. The interpretation of the dish that we propose today certainly reflects the growing awareness and interest in healthy, sustainable and environmentally friendly cuisine. Open the pantry, throw open the fridge and prepare this delicious vegetarian lasagna with light béchamel sauce. You will be amazed!
Meanwhile, in a pan, heat the olive oil and brown the chopped garlic. Add the swordfish baconand brown until crispy. Add the chopped peeled tomatoes and cook over medium heat for about 15-20 minutes, creating a thick sauce.
Irish ingredients and Italian cuisine: this will also be theIreland Week, an entire week of celebrations and festivities dedicated to the Emerald Isle from 10 to 17 March, St. Patrick’s Day, its patron saint. Meetings, screenings, music, cultural walks, which will pleasantly invade all of Milan (the complete program is on www.ireland.com), but also excellent food, and not just in the Lombard capital.
A Taste of Ireland 2024
Because, in addition to being an island full of greenery and uncontaminated landscapes, Ireland is also famous for its excellent products, the result of a pioneering land for sustainability: among the many beef and lamb that grow free to graze feeding only on grass, but also organic salmon, and oysters with great flavour. The Irish government body promotes them Bord Bia, which in collaboration with Irish Tourism and JRE-Italy, Jeunes Restaurateurs d’Europe, is promoting an event within an event from 10 to 17 March: TOTaste of Ireland.
ALFIE SHAW
In its second edition, A Taste of Ireland will be an opportunity to taste Irish gastronomic excellence in dishes prepared ad hoc by the chefs of Jeunes Restaurateurs d’Europe throughout Italy and beyond. The chefs of the restaurant will also participate Chefs’ Irish Beef Club (CIBC), the initiative founded in 2004 and managed by Bord Bia which includes prestigious international chefs who promote and enhance Irish beef and, among many, Roberto Valbuzzi, chef patron of the Crotto Valtellina restaurant, as well as Ambassador for Irish meat. A collective initiative that will allow you to taste the products of the Green Island in gourmet restaurants, but also pubs and family restaurants.
Ireland Week and Irish flavors with an Italian touch
«We are happy to propose ‘A Taste of Ireland’ again this year, a hymn to the flavors and quality of Irish raw materials and part of a celebration entirely dedicated to the excellence of the Emerald Isle. For seven days, throughout Italy, you will be able to taste some of Ireland’s premium products – including beef, lamb, scampi, salmon and oysters – raised and fished according to traditional but also sustainable practices and with certified quality”, he explains Francesca Perfetto, Market Specialist at Bord Bito. «We are enthusiastic about the partnership with Bord Bia on the occasion of the third Ireland Week, which allows us to expand the reach of the “A Taste of Ireland” Food Festival at a national level, with the participation of restaurants in many Italian cities. Food is one of Ireland’s surprises,” he adds Marcella Ercolini, Director of Irish Tourism in Italy. All the details of the restaurants participating in the initiative are available at the link Irelandweek.it/atasteofireland.
Which restaurants are participating in A Taste of Ireland
Irish Beef Ambassador Crotto Valtellina, Chef Roberto Valbuzzi (Malnate, VA)
Followed by the Milanese realities of: – Arcane – Beef Club Milan – Crazy Patrick’s – Football Pub – Out of stock – Hard Rock – La Belle Alliance – Pellegrini butcher’s shop (Porta Venezia) – Pellegrini butcher’s shop (Lambrate) – Miro – Mulligan’s Pub – Old Fox Pub – PitBeef – Pogue Mahone’s restaurant – Identità Golose Restaurant – Spirit of Milan
The JRE-Italia restaurants
LOMBARDY – Innocenti Evasioni, Chef Tommaso Arrigoni (Milan) – Due Spade, Chef Lorenzo Di Bari (Milan) – Antica Osteria Magenes, Chef Dario Guidi (Gaggiano Milan) – Colonne Restaurant, Chef Silvio Battistoni (Varese) – Lanterna Verde Restaurant, Chef Roberto Tonola (Villa di Chiavenna, SO)
PIEDMONT – Atelier Restaurant, Chef Giorgio Bartolucci (Domodossola, NO)
SOUTH TYROL – Hotel restaurant Unterwirt, Chef Alex Haselwanter (Gudon, BZ)
VENETO – La Favellina Restaurant, Chef Federico Pettenuzzo (Malo, VI) – La Locanda Di Piero, Chef Renato Rizzardi (Vicenza) – Trequarti, Chef Alberto Basso (Vicenza)
LIGURIA – Il Giardino del Gusto, Chef Emanuele Donalisio (Ventimiglia, IM)
EMILIA ROMAGNA – L’Erba del Re Restaurant, Chef Luca Marchini (Modena) – San Domenico Restaurant, Chef Massimiliano Mascia (Imola, BO)
TUSCANY – La Perla del Mare Restaurant, Chef Deborah Corsi (San Vincenzo, LI) – La Leggenda dei Frati Restaurant, Chef Filippo Saporito (Florence)
MARCHE – Lo Scudiero Restaurant, Chef Daniele Patti (Pesaro)
UMBRIA – Trippini Restaurant, Chef Paolo Trippini (Civitella del Lago, PG)
PUGLIA – Il Capriccio Restaurant, Chef Leonardo Vescera (Vieste, FG) – Quintessere Restaurant, Chef Stefano Di Gennaro (Trani, BT)
The list of members concludes with the restaurants of the Chefs’ Irish Beef Club (CIBC): – Mulino Landi Restaurant of Hotel Certaldo, Chef Sara Conforti (Certaldo, FI) – Nido del Picchio, Chef Daniele Repetti (Carpaneto Piacentino, PC) – Bocon Divino, Chef Alberto Canton (Camposampiero, PD) – Rome Luxus Bistrot, Chef Andrea Fusco (Rome)
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