| Title: | Seafood Lasagne # 1 - TIME CONSUMING BUT WORTH IT! |
| Detail: | Lasagne Pesce al Forno ~ Fresh pasta layers blanket two different sauces which
are topped with mixed seafood and sauteed spinach in this colorful and delicious recipe.
A great recipe for entertaining!
: Serves 6 to 8
by Deborah Mele
I find that seafood lasagne too often tastes a little bland.
This recipe which adds layers of Spinach sauteed with Garlic in between the Seafood Layers certainly is anything but bland.
Although a little time consuming, as well as expensive, this dish is perfect for any special event.
The presentation is also very pretty, using the colors of the Italian flag, but it is the combination of flavors of all the ingredients that will bring you rave reviews!
Tomato Sauce:
2 (28)oz. Can Tomatoes (I use Pomi strained or chopped tomatoes)
3 Cloves Garlic Minced
1 Small Onion, Finely Chopped
2 Tablespoons Olive Oil
5 Tablespoons Chopped Fresh Basil
Pinch of Red Pepper Flakes
***
Recipe Bechamel Sauce
Béchamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 small onion studded with 2 Or 3 cloves, optional
1 small bay leaf
dash dried leaf thyme, crumbled
salt and white pepper to taste
nutmeg, to taste
In a medium heavy saucepan, melt butter over low heat.
When butter starts to foam, add the flour all at once, mixing well with a wooden spoon.
Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour.
Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat.
Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon.
Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened.
Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.
Pasta Dough:
4 Cups Unbleached Flour
5 Extra Large Eggs
Pinch of Salt
For The Spinach Layer:
1 Pound Fresh Spinach, Washed And Dried
1 Tablespoon Olive Oil
1 Clove Garlic, Finely Chopped
Salt & Pepper
For The Seafood Layer:
1 Pound Shrimps, Cleaned And Deveined
1 Pound Scallops, Washed And Dried
1 (6oz) Salmon Steak Or Fillet
2 Tablespoons Butter
2 Tablespoons Oil
Extra:
2 Tablespoons Butter To Grease The Lasagne Pan
1/2 Cup Romano Cheese, Grated
1 Cup Freshly Grated Mozzarella or Fontina Cheese
Salt & Pepper
To make the pasta, follow the directions in Making Pasta at Home Part One and Part Two. After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
To make the sauce,
cook the onion in the oil the onion until it is tender.
Add the garlic and stir well, cooking an additional minute.
Finally add the tomatoes, basil and seasonings.
Bring everything to a boil and then reduce heat to a simmer.
Cook for about 30 minutes until thickened. Set aside 4 Cups.
To make the spinach, coarsely chop the spinach and microwave until wilted.
Mix the oil and garlic into the spinach, and season with salt and pepper. Set aside
Coarsely chop the shrimp and scallops, and cut the salmon into 1 inch pieces.
Heat 1 tablespoon of butter, and one of oil in a heavy skillet.
First add the shrimps, season with salt and pepper, and cook just until pink.
Remove from the pan. In the same pan, heat the remaining oil and butter,
and cook the scallops, and then the salmon in the same manner. Set aside |
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