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Pasta & rice main dishes

Hop shoots pasta pie

⏱ 90 min👤 5 pp★★★★☆

When winter finally leaves, meadows, woods and river banks are filled with a variety of plants, many of which are edible and commonly found on the tables of the cognoscenti who know how to distinguish one from the other. They are lots: think of the dandelion, wild chicory, poppies and many others, often enjoyed simply boiled and then flavoured, sometimes with hot chilli, olives, garlic and other spices, and sometimes used as a main ingredient in other recipes. Today we wanted to use a part of the hop plant known as ‘bruscandoli’ in Italian. These are the shoots of the wild hop plant, a climber which grows spontaneously in the woods of the Veneto region of Italy and much loved in that region’s cuisine. They are used to make risotto and omelettes primarily, but also other kinds of dish such as lasagna, or simply boiled and flavoured with olive oil, salt and lemon. Today, our chef makes a pasta ‘pie’, similar to a lasagna. Truly delicious, especially if you can make the lasagna yourself at home.

Ingredients

Nutritional values 520 kcal / serving
Protein
22g
Carbohydrates
45g
Fat
28g
Fiber
3g

* approximate values per serving

Information
90 minutes Total time
Serves 5 persons
★★★★☆ Hard

Preparation

You need to get everything ready before starting to make the pasta pie. Start by putting the hop shoots in a bowl, grate the cheese, and make the béchamel. Now for something a bit more difficult: roll out the pasta with the appropriate pasta maker. You need to make the pasta sheets as wide as possible. When you pull the dough through, make sure you have floured the work surface well. Once you’ve pulled all the dough through, boil a pot of salted water and cook each lasagne for 10 seconds, then dunk them in a basin of cold water. Once all the lasagne are cooked, proceed to layer up the pie: in a baking tray start with a very thin layer of béchamel, then add a layer of pasta (which you should cut so that it just fits in the baking tray), another layer of béchamel sauce, a layer of hop shoots, and sprinkling of parmesan. Carry on like this until the pan is full. The last layers should be pasta, béchamel sauce and parmesan. Bake in the oven for 20 minutes at 180°C and once ready, let it rest for a further 10 minutes so it can cool a little and settle.

Tips
If you go to pick wild hop shoots yourself, bear in mind that contrary to the case with other shoots or grasses, the longer ones are the sweeter and tastier.
Trivia
Hop shoots, like most wild greens, have different names depending on the geographical region in which they are found: so you find ‘luvertìn’ in Piedmont or ‘lavertìn’ in Monferrato, while in Veneto, Emilia Romagna and in the area of Trieste they are called ‘bruscandoli’ or ‘vidisoni’, or ‘vartìs’; In Fruili they are known as ‘urtizon’, ‘bertüçi’ in the Val di Vara, ‘viticedda’ in Cilento, and ‘asparagine’ in Lombardy. More generally, and almost everywhere, we also find them referred to as ‘wild asparagus’.

Step by step

Ingredients
Ingredients
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Additional information

Bruscandoli Pie with Béchamel and Grana

One of the tastiest variations of Bruscandoli Pie is the one that includes the addition of béchamel and Grana. This preparation enriches the dish with a creamy texture and an intense flavor, perfect for enhancing the bruscandoli, which are a typical ingredient of Venetian cuisine. To make it, after preparing the egg pasta base, layers of bruscandoli, béchamel, and Grana are alternated in a baking dish, creating a layered effect that makes each portion a true delight for the palate. Baking in the oven allows the flavors to blend perfectly, making the dish ideal for a family lunch or a dinner among friends. Don't forget to serve it hot, to fully enjoy its creaminess and the aromas it releases.

Venetian Bruscandoli Pie

The Venetian Bruscandoli Pie is a traditional preparation that celebrates the authentic flavors of Veneto. In this variation, the bruscandoli are used to enhance their freshness and unique character. Often, typical ingredients from the region, such as Asiago cheese or prosciutto crudo, can be added to further enrich the dish. The cooking takes place in the oven, allowing the pasta to brown and the flavors to meld. Venetians are very attached to this recipe, which is often prepared on the occasion of festivals and celebrations. Serving the Venetian Bruscandoli Pie with a good local red wine, such as Valpolicella, can make the meal even more special, offering an authentic gastronomic experience of the territory.

Light Bruscandoli Pie without Béchamel

For those who wish to enjoy Bruscandoli Pie in a lighter version, it can be prepared without béchamel. This light variant uses fresh and light ingredients, keeping the flavor of the bruscandoli intact. One can opt for a filling based on bruscandoli and low-fat cheese, alternating layers of egg pasta with seasonal vegetables. The cooking takes place in the oven, and the final result is a lighter dish but equally tasty. This version is perfect for those on a low-calorie diet but who do not want to give up the pleasure of a good pie. Additionally, it can be paired with a fresh salad for a balanced and nutritious meal, ideal for those who are mindful of their figure.

Nutritional Benefits of Bruscandoli Pie and Calories

Bruscandoli Pie is a dish rich in nutrients thanks to the presence of bruscandoli, which are a natural source of vitamins and minerals. These wild sprouts are known for their purifying and antioxidant properties, contributing to the well-being of the body. Furthermore, bruscandoli contain fiber, which aids digestion and promotes a feeling of fullness. A serving of Bruscandoli Pie provides about 350-400 calories, depending on the ingredients used. By opting for lighter variations, such as the one without béchamel, it is possible to further reduce the calories while maintaining a nutritious and tasty dish. It is an excellent choice for those looking for a healthy meal rich in authentic flavors.

Can Bruscandoli Pie be frozen?

Many wonder if it is possible to freeze Bruscandoli Pie. The answer is yes, it can be frozen, but there are some precautions to consider. It is advisable to freeze the pie after cooking, allowing it to cool completely. Once cool, it can be portioned and stored in airtight containers or well-wrapped in plastic wrap. In this way, Bruscandoli Pie will keep in the freezer for about 2-3 months. When you wish to consume it, simply thaw it in the refrigerator for a few hours and then reheat it in the oven until it is hot. This method helps preserve the flavor and texture of the dish, making it ready for a quick and tasty meal.