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Christmas Lasagne di Mare

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Margi Cintrano View Drop Down
Master Chef
Master Chef

Joined: 03 February 2012
Location: Spain
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    Posted: 22 July 2012 at 05:33
This lasagne is made in the same way, one would prepare the Bolognese, Emilia Romagna Lasagne. The key difference is the filling ...
Lasagne for 10 People
4 shallots well minced
350 ml. dry white wine
2 fresh sprigs of thyme or dried thyme
1 bay leaf
1 kilo of fresh mussels ( frozen can be used or clams )
600 grams firm white or coral colored fish of choice; seabass, salmon, trout, corvina, red snapper, grouper, brill or turbot
600 grams monkfish, lobster or crab meat
600 grams of fresh large or jumbo shrimp
500 grams of   mozzarella di bufala
Ricotta Filling ...
60 grams of creamy butter room temperature
100 grams of AP Flour ( all purpose )
600 ml. light cream for cooking to be whipped or Créme Fraiche
500 grams of Home Made Ricotta ( posted in the Cheese section ) or premade Ricotta
1. One can use fresh lasagne sheets and a pasta machine, or buy Barilla Brand Dry Lasagne Sheets
2. in large pot, boil the lasagne sheets in salted water with a shot glass of Evoo according to package instructions. If home made, 3 minutes.
3. In a large skillet: simmer the white wine, the shallots and the thyme, the bay leaf and the mussels or clams for 5 mins. With slotted spoon, remove the mussels or clams that do not open and Throw Out.
4.  Simmer for 3 mins. longer.
5. Slot spoon the mussels or clams and place in a large bowl with some of the liquid from the simmer
6. add the monkfish or grouper and simmer 10 mins.
7. melt the butter in a sauce pan and add the flour, stirring constantly and simmer 2 mins.
8. now add the rest of the fish varieties to the stock. ( lobster, crab and shrimp shall be last )
9. add the cream or créme fraiche to the seafood stock and simmer 5 mins. and season, with salt, black fresh pepper, thyme, a pinch of oregano, a pinch of basil and a pinch of parsley.
10. preheat the oven to 180 centig degrees and mix all the seafood and shellfish in a large bowl with Ricotta and toss combining well
11. In a large lasagne casserole dish, place butter and lay down a layer of lasagne sheets uniformed
12. then place a layer of grated  mozzarella di bufala, and then the seafood with ricotta mixture
13. then once you have 6 layers, add the Bechamel topping ( the butter, the flour, the ricotto and the cream )
14. sprinkle with pepper and salt and bake 25 minutes to 30 mins.
Serve with a lovely Prosecco DOC white sparkling wine, or dry white wine that you have made dish with and crusty Italian style warm bread and a green salad or olives, capers, tomatoes and anchovies ...
Margi Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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