Asparagus and ricotta crespelle for Easter
Spring is the season of fresh ricotta, abundant eggs, and slender asparagus. Combine them in an elegant, traditional dish as crespelle for an Easter main course.
I like to keep my recipes simple: a short ingredient list based primarily on pantry staples such as eggs, milk, and flour. I’m fascinated by fresh new ingredients, so I try to weave into my recipes what is in season now: slender asparagus, bunches of succulent monk’s beard, the sweetest peas.
Fresh herbs, lemon zest, nuts, and a wise use of salt and pepper are the bright accents that highlight the flavour of a dish. A trickle of extra virgin olive oil is my fat of choice.
This is how I cook, this is how I eat, and who I am.
Even if Italian cuisine and Italian ingredients are so widespread now, I feel they have still so much to tell. It is not just about the long history and the bundle of traditions intertwined in a recipe. I might even ignore that for a second. What thrills me now is how modern the Italian approach to food is: its respect for seasonality, its balance of flavours, its frugality when it comes to fighting food waste.
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Crespelle agli asparagi – Asparagus and ricotta crepes
Spring is the season of fresh ricotta, abundant eggs, and slender asparagus. Combine them in an elegant, traditional dish as crespelle for an Easter main course. Let’s make together asparagus and ricotta crepes.
Commonly made with spinach and blanketed in béchamel and tomato sauce, crespelle easily please seasonality: use ricotta as the backbone of your filling, then add asparagus, artichokes, peas or just a bunch of fresh herbs along with some grated Pecorino.
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This looks insane, the most satisfying asparagus combo I've seen in ages.