Lasagna with Creazzo Broccolo Fiolaro is an excellent vegetarian main course. A vegetable and cheese casserole baked in the oven. With this variety of broccoli (grown in some regions of Italy, particularly in the Veneto area), also try the pesto or cook it in a pan or prepare a tasty savory pie.
SEASONALITY of Creazzo Broccolo Fiolaro – from November to March
(harvested after the first frosts it is sweeter and tenderer)
VEGETABLE lasagna RECIPES
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Lasagna with Broccolo Fiolaro
- 1 Onion (about 5 oz)
- 12 oz Broccolo Fiolaro di Creazzo (a bunch)
- as needed Oil (extra virgin olive oil or peanut oil)
- as needed Fine salt
- 4 1/4 cups béchamel (liquid)
- 8.8 oz fresh thin lasagna (12 sheets)
- 8.8 oz Mozzarella* (or Morlacco cheese)
- 5.3 oz aged Caciotta* (or Parmigiano Reggiano)
- 3.5 oz fresh liquid cream (for whipping)
- 1 cup All-purpose flour
- 4 1/4 cups Milk
- as needed Nutmeg (freshly ground)
- pinches Salt
Lasagna with Broccolo Fiolaro
Sauté the greens in the pan
In a large non-stick pan, brown the finely chopped onion with a little water and oil for about 5 minutes. Meanwhile, clean, wash and cut the Broccolo Fiolaro into pieces. Then add it to the sautéed onion along with the salt. Cook everything for about 20 minutes or until the vegetables have softened. Let it cool.
Prepare the liquid béchamel with cream
In a steel pan, place the whipping cream, add the flour mixing well with a whisk. Gradually add cold milk, always stirring well to avoid lumps. Turn on the heat and cook for about 15 minutes over medium heat, continuing to stir. Towards the end of cooking, salt and add the grated nutmeg. Let it cool and stir occasionally to prevent a crust from forming on the surface.
Cut the mozzarella into pieces and julienne the caciotta
ASSEMBLY
Cover the bottom of the baking dish with a thin layer of béchamel. Assemble the lasagna by alternating layers of pasta, béchamel, broccolo fiolaro, mozzarella, and cheese. Finish with a layer of pasta covered only with béchamel and grated cheese.
COOKING
Bake at 350°F for 15–20 minutes. Once cooked, remove the lasagna from the oven and let it cool for a few minutes before serving.
Notes
* for vegetarians, the cheeses must be free of animal rennet
COOKING the broccolo fiolaro
If you do not wish to stew the broccoli in a pan, you can simply boil it and then cut it into small pieces and season with salt and oil.
FAQ (Questions and Answers)
How do you clean Broccolo Fiolaro?
You need to detach its inner sprouts (fioi or children) with their tender base and remove the tough stems of the larger leaves, or watch the simplified video.
When is Broccolo Fiolaro ready?
The growing and harvesting season of Broccolo Fiolaro can vary slightly depending on local conditions, but it is usually ready for harvest in fall-winter, between November and March. The best months to enjoy it are the colder ones, when the flavor is sweeter and more delicate.
