April on the lake
April by the lake has commenced with a sprinkle of rain and a light dusting of snow adorning our mountain caps. Yet, these gentle touches of nature have only added to the charm of our Easter celebrations. Festive markets, vibrant processions, and heartwarming family gatherings continue to thrive, each moment steeped in the joy of the season and rich with the indulgence of traditional culinary delights.
The Ferries of Lake Como
Exploring Lake Como isn't complete without a voyage on one of our iconic ferries. More than just a way to get around, these ferries are central to the Lake Como experience. They are a cherished part of life on the lake, blending the practicality of connecting our quaint villages with the opportunity to soak in the lake's tranquil beauty. Additionally, they provide exclusive views of some of the most stunning villas which are visible only from the water.
With the summer timetable now in effect, navigating the lake has become even more accessible for summer visitors. Whether you're opting for the faster services or prefer the leisurely route connecting key spots like Bellagio, Varenna, Menaggio, and Cadenabbia, there's a ferry to suit your plans. However, they can get very busy, so planning ahead is advisable to avoid disappointment. You can find the current ferry timetables here.
Whether it's uncovering secluded spots on leisurely day trips or simply enjoying the peace of the lake, the ferry service is an indispensable and scenic mode of exploration.
Ingredient of the Month: Asparagus
April heralds the arrival of asparagus, a revered vegetable that signifies the essence of spring on Italian tables. Esteemed for its tender shoots and nuanced flavor, asparagus inspires a variety of culinary creations, from simple, rustic dishes to elaborate feasts:
Risotto agli Asparagi: This creamy risotto pairs the subtlety of asparagus with rich Parmesan for a truly luxurious spring dish.
Asparagi alla Milanese: Tender asparagus spears are topped with a golden, runny fried egg and a dusting of Parmesan, celebrating simplicity and flavor.
Pasta con Asparagi e Pancetta: A lively pasta dish that combines the crispness of asparagus with the depth of pancetta, all tied together with olive oil and garlic.
Grilled Asparagus with Lemon and Parmigiano: Grilled to smoky perfection, these asparagus spears drizzled with lemon and
Recipe of the Month: Fusilli alla crema di asparagi
This month, we celebrate spring with this creamy, comforting pasta dish that perfectly balances the freshness of asparagus with the rich, smooth texture of mascarpone cheese
Ingredients:
1 lb fresh asparagus
1 lb pasta (such as fusilli or tagliatelle)
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mascarpone cheese
Salt and freshly ground black pepper, to taste
Grated Parmigiano-Reggiano cheese, for serving
Instructions:
Blanch and Prepare Asparagus: Blanch the whole asparagus spears in a pot of boiling salted water for 2-3 minutes until tender yet vibrant. Remove and let cool. Keep the water boiling for the pasta. Cut off the asparagus tips for garnish and chop the stalks into pieces.
Cook Pasta: Cook the pasta in the boiling water until al dente. Reserve 1 cup of the pasta cooking water, then drain.
Sauté Onion, Garlic, and Asparagus: In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant. Add about half of the chopped asparagus pieces to the skillet, sautéing until they are tender.
Create Asparagus Cream: Blend the sautéed onion, garlic, and asparagus mixture with a bit of the reserved pasta water to create a creamy asparagus base. If needed, add more pasta water to achieve the desired creaminess.
Combine Mascarpone and Asparagus Cream: Pour the asparagus cream back into the skillet and stir in the mascarpone cheese over low heat until smooth and well combined. Adjust the consistency with the reserved pasta water as needed. Season with salt and pepper.
Toss with Pasta: Add the drained pasta to the skillet, tossing to ensure each strand is coated with the creamy sauce.
Serve: Dish out the pasta topped with the reserved asparagus tips. Finish with freshly grated Parmigiano-Reggiano cheese.
By sautéing some of the asparagus pieces with the onion and garlic before blending, you not only build a foundation of flavor for the cream but also introduce a subtle complexity that enhances the overall dish.
Looking forward to welcoming you to our next culinary adventure by the lake!
Warm regards,
The Lake Como Kitchen Experience Team