1 egg
4 yolks
1/2 cup of olive oil
1/4 cup of lemon taiti juice
1 cup of fresh heavy cream
1/2 spoon of grated lemon peel
Salt and black pepper to taste
1 cup of broccoli florets
1 cup of abobora cubes
1 cup of chopped snap beans
1 cup of frozen peas
2 liters of water
12 lasagna leaves
1 egg
4 yolks
1/2 cup of olive oil
1/4 cup of lemon taiti juice
1 cup of fresh heavy cream
1/2 spoon of grated lemon peel
Salt and black pepper to taste
1 cup of broccoli florets
1 cup of abobora cubes
1 cup of chopped snap beans
1 cup of frozen peas
2 liters of water
12 lasagna leaves
In a bowl, beat the egg, yolks, half the olive oil, and lemon juice thoroughly
Place it in a bain-marie, whisking continuously for 25 minutes or until it forms a smooth and creamy sauce
Remove from heat and mix in heavy cream, grated lemon peel, salt, and pepper. Reserve
In a separate skillet, heat the remaining olive oil and sauté the broccoli, abobora, and snap beans for five minutes
Add the peas and cook until the vegetables are al dente
Season with salt and pepper
In a large pot of boiling water, cook the lasagna leaves until they are al dente
Drain
Warm the sauce in a bain-marie
Divide the lasagna leaves among six plates
Top with the vegetables and sauce, and serve.
