SEAFOOD LASAGNE - You’ve never tried such a delicious lasagna recipe! Seafood Lasagna

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  • เผยแพร่เมื่อ 5 ธ.ค. 2024
  • One of the best fish dishes we have ever tasted, seafood lasagna amazes and pleases everyone, even children who will love finding mussels, shrimp and clams between the sheets of pasta. A recipe to enjoy for Sunday lunch or for important occasions such as the Christmas menu. You have never tried seafood lasagna cooked like this, a delicious recipe from the grandmother of CUCINA GEEK.
    INGREDIENTS FOR 5 PEOPLE - SEAFOOD LASAGNE
    400 gr of mussels
    300 gr of lupins/clams
    300 gr of prawns
    300 gr of cuttlefish
    400 gr of lasagna
    300 gr of pearled
    A clove of garlic
    A chilli pepper
    Half a glass of white wine
    30 gr of parmesan cheese
    3-4 tablespoons of oil
    Parsley
    Salt
    Pepper
    60 gr of butter
    40 gr of flour
    A carrot
    Celery
    Onion
    PROCEDURE: HOW TO COOK SEAFOOD LASAGNE
    Clean the prawns by removing the head, shell and possibly removing the intestine.
    Leave the eggs if there are any.
    Prepare the stock with 700 ml of water and the vegetables carrot onion and celery, heads and shells
    Bring the water to the boil and from the boil should pass 30 minutes
    The cuttlefish should be cut into very small pieces
    The mussels are cleaned with a net and opened on the stove in a large pan. Add the lupins after having drained them for two hours in water
    Put a ladle of fish stock and in a few minutes they will open and can be removed
    Filter the mussel water
    Cover and dedicate yourself to the sauce
    Crush the garlic and chop the chili pepper
    Chop the parsley
    3-4 tablespoons of oil in a saucepan
    Add the garlic and chili pepper
    As soon as it sizzles, add the cuttlefish
    Add the prawns in a corner and add salt, pepper, white wine and immediately remove the prawns
    We cover them
    Continue with the cuttlefish
    Crush the peeled tomato and cook for 7-8 minutes
    Filter the fish stock
    Shell the mussels and lupins
    Prepare the cream soup: Melt the butter in a saucepan and as soon as it has melted, pour in the flour and mix with a whisk. Add the filtered mussel water. Stir constantly and add the stock. Stir until it thickens slightly, it must still remain liquid.
    Remove the garlic from the sauce, add the shrimp, mussels, lupins, parsley and mix
    In a 20x40 pan, put the cream soup on the bottom, then the layer of puff pastry, the cream soup again and then the sauce with the seafood, then the parmesan and continue like this. Until you have about 6-7 layers. When you are almost done, preheat the oven to 190 degrees static oven.
    When you have to close it, put the last layer of puff pastry, the cream soup, the sauce, lower the tips and then the parmesan so that the parmesan forms on top. Bake 190 gr static oven for 30 minutes. Let it cool a little.
    If you love preparing lasagna on special occasions like Christmas, New Year's Eve or Sunday lunch, try also:
    TRADITIONAL ITALIAN LASAGNE: • LASAGNE AL FORNO - ric... where we show how to make lasagna sheets
    LASAGNE WITH VEGETABLES: • LASAGNE AL FORNO - ric... (white)
    LASAGNE WITH ARTICHOKES: • Lasagne ai carciofi: L...
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