Having a vegetable garden is a great luck that allowed us to grow pumpkins in the last year: only water, sun and natural fertilizer. They gave us flowers throughout the summer and now we put them to ripen on the woodshed. Tonight it's Saturday and I can devote myself to the kitchen (usually militarily occupied by my husband). I cook for my sister, my brother and my sister in law taking two boxes of dough for lasagna and inventing the "Pumpkin Lasagna". We are all from Northern Italy, pumpkin is really familiar to us and we use it to the risotto and ravioli. But lasagna, I never tried.
Pumpkin is really tasty, I put it in the microwave for about 8 minutes, then I blend it making a cream seasoned with a pinch of sambar, a fragrant and slightly spice that friends from Kerala bring us every time they come back from India. Then, I prepare my Béchamel sauce with gluten-free flour. We started to use it due to our gluten intolerance, but after that we found out that this Béchamel sauce is really great, lighter and consequently easier to digest than the classic one: 250 ml of milk, 25 grams of gluten-free flour, 25 grams of soy butter instead of the traditional butter (made with cow's milk).
It's only a matter of taste, we do prefer lightness. Lasagne are perfect: well cooked (no breaks in the dough) and made by interleaving layers of pasta with layers of Pumpkin cream and Béchamel sauce. My goggles are fogged up but the smell is really delicious and attractive. Now I can put the everything in the oven, but before doing this I need to grate Roman Cheese on the first layer in order to have a nice crust- you know, the eye wants to be satisfied too, especially if it's party time.
Thanks to Maria Teresa Faccini (Accountant)
