Skip to main content

Italian Bubbles + Lasagna Bianca #ItalianFWT


This month the Italian Food Wine Travel bloggers are focusing on Italian sparkling wines with Martin of ENOFYLZ Wine Blog at the head. You can read Martin's invitation: here. If you're reading this early enough, please join our chat on Twitter – whether you posted or not.  We love visitors and happily chat and answer questions. Simply follow the  #italianfwt hashtag on Twitter this Saturday, December 1st at 11am ET/8am PT.

The Rest of the Bubbly Group

Here’s what’s my fellow #ItalianFWT wine and food writers will be sharing!



Italian Bubbles
I have long been a fan of Italian bubbles and almost always have a bottle of Prosecco at the ready. It's vastly more affordable than (actual) Champagne and I prefer it to most other sparkling wines though that is changing as I discover some local-to-me Pét-Nat wines.


Despite my long love of Prosecco, I realized as I prepped for this post, that my knowledge was severely limited. I selected the Cavicchioli 1928 Prosecco DOC Spumante Extra Dry for two reasons: first, it reads 'extra dry' and I didn't want anything sweet and, second, I liked the flowers on the bottle. Yes, I did just admit that I bought the wine for the label. It happens!


Made of 100% Glera grapes in the province of Treviso, the fruit is handpicked. This is bright and balanced with a snowy foam and a light golden hue. On the nose I got citrus and brioche while on the tongue I would venture more floral and a hint of mint.

This, to me, was a lovely, food-friendly sparkling wine. I poured it with one of my favorite lasagnas, a white, meatless lasagna that gets its bite from sweet potatoes and carrots. Che squisito!

Lasagna Bianca

Bianca Sauce

  • 1 C diced onions
  • 1 C diced celery
  • 1 C diced fennel
  • olive oil
  • 4 T butter
  • 1/3 C flour
  • 3 C milk
  • 1/2 C cream
  • 2 C shredded carrots
  • 1 C shredded sweet potatoes
  • 1/4 C fresh parsley, chopped
  • 1 T fresh thyme
  • 2 t fresh sage leaves, finely sliced
  • 1/2 C shredded parmesan cheese
  • 1 to 2 t freshly grated nutmeg
  • freshly ground salt
  • freshly ground pepper

Lasagna
  • no boil lasagna noodles
  • 3 C shredded cheese (I used a mixture of provolone, aged mozzarella, asiago, and pecorino)
  • 1 C shredded parmesan + more for sprinkling on top
  • 1 C small curd cottage cheese
  • 1 C ciliegie (small fresh mozzarella balls)
  • 1 C whole milk ricotta

Procedure
In a large, flat-bottom pan, saute the onions, celery, and fennel in a splash of olive oil until the onions are softened and translucent. Add butter and melt. Whisk in the flour and create a roux. Pour in the milk and cream. Stir until it thickens slightly.


Fold in the carrots, sweet potatoes, and herbs. Stir in the freshly grated nutmeg, then, season to taste with salt and pepper, as needed. Finally, stir in the shredded parmesan cheese.

Preheat oven to 375 degrees F. To assemble the lasagna, layer white sauce, noodles, shredded cheese blend, cottage cheese, ricotta, ciliegie, parmesan, and more sauce. I probably put three or four ciliegie and a couple of tablespoons of shredded cheese, cottage cheese, ricotta for each layer.


Repeat till your pan is full though the last layer should be the sauce so that the noodles are completely covered.


Cover with foil. Bake in the 375 degree F oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.

Comments

  1. Oooooh! This looks amazing. I am totally making this!

    ReplyDelete
  2. I love lasagna, but the prep is a bit daunting. Awfully nice to have some enthusiastic helpers!

    ReplyDelete
  3. Meatless lasagna is always a winner in my house and yours sounds delicious! And I have to admit - I probably would have picked up that bottle because of the label art, too!

    ReplyDelete
  4. That sounds like a really delightful combination. I can absolutely see the Prosecco pairing nicely with the carrots and sweet potatoes. YUM

    ReplyDelete
  5. I'm definitely going to have to try your Lasagna Bianca! I can totally see it pairing well with a nice glass of Prosecco! Cheers

    ReplyDelete
  6. Hey Cam, where do the ciliegie fit in? Layered with the cottage cheese and ricotta?

    ReplyDelete
    Replies
    1. And the cup of parm during assembly?

      Delete
    2. Sorry, I guess I need to re-write that to make it more clear. They both just get added between the layers. ~CMM

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an