A Spring Menu nr 3 / Un menù di primavera nr 3

Here we are with the third appointment with my spring menus (you can check out here the first and second menu). Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Buckwheat Salad with Mixed Sprouts, Avocado and Mint
Lasagna with pears , cream of celeriac and creamy goat cheese
Leeks and Flounder Fishcakes
Anise pudding with rhubarb compote

MTChallenge: Licorice Lasagna with Chicken Liver and Leeks / MTChallenge: Lasagna alla liquirizia, fegatini di pollo e porri

Another month and yet another MTChallenge. A tough one. Yes, because this month Sabrina, from Les Madeleines Proust blog, challenged us with a traditional Italian recipe. One of those one might think would be fairly easy to make, after all what’s so difficult about rolling some dough? I bet you already guessed what I am talking about: Lasagna! And we’re talking about the real deal. The sheet of pasta, as instructed by Sabrina, had to be rolled by hand. Yeah, rrrright! May it be my proverbial insecurity, my total inexperience, my well known impatience, or the fact that after 30′ resting the dough was slightly sticky but my lasagna certainly will make history. For its thickness.

Wheat and Emmer Focaccia with Leeks and Broccoli / Focaccia di frumento e farro con broccoli e porri

Today on the blog a recipe from another blogger, Astrid aka Dolce Amara Deliziosa, will be delighting your tastebuds. This good recipe languished a long time in my “limbo” folder, photos already taken and all the changes to the original file already written down. But then, a challenge, a new recipe, and me getting lost into many other ideas and projects and the recipe slowly drifted into oblivion. Well, it’s finally the right time to publish it, if only to give credit to Astriduccia. It was indeed love at first sight with this tasty focaccia, which I enjoyed very much for lunch on several occasions (thank you freezer <3).

Buckwheat Lasagna with Scampi and Leeks / Lasagna al grano saraceno con scampi e porri

There are some culinary first times you cannot forget. The first look, the first taste, the first time that you venture into cooking a new recipe. I do not remember the first time I tasted a lasagna but certainly I’ll never forget the first time I made one. I was about 17-18 years old and madly in love with my first boyfriend, Christian, despite on and off and the usual teenage love drama.