Many are the rites of passage towards spring. The first walks without jacket or the skirts without socks despite the pungent air. The visit to the florist to dress up terraces and gardens, the afternoons at sea to put your feet in the water or that trip out of town to fill your heart with the green of meadows and the scent of flowers.
In my kitchen, in particular, there is a rite of passage that has never changed, for years, as soon as that subtle fragrance of life begins to impregnate the morning air: to prepare my granny’s vegetable lasagna.
Because my granny always prepared them as soon as asparagus, artichokes, fava beans and peas appeared on the market benches at the same time.
A light and fresh dish, like spring, for which my granny preferred to prepare béchamel with vegetable broth – strictly homemade – and extra virgin olive oil instead of milk and butter.
I also remember that she always accompanied them with a fresh salad, simply embellished with a few lilac chive flowers taken from her small vegetable garden on the terrace. To party, she would have said.
The photos you see here were taken last spring, although I have already cooked my grandmother’s lasagna again this year. I preferred to use these, which are not even the best, because they are the first ones I shot after Elena’s birth. To be precise, they were all taken with Elena hung on my neck in her kangaroo carrier. 60 unsecure shots and an epochal effort. But a very nice memory.
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