LASAGNA

 

Lasagna with seafood béchamel, mussels, clams and shrimps.

In a pot, sear shrimp heads with carrots, celery, shallots and bayleaves. Add some white wine and water until reaching the first boil. Add some ice to thermally shock the broth so the heads can release all their flavor. Bring to boil again, them strain it.

Once strained, you can finally prepare the béchamel. (See instructions below).

In a separate pan, sautéed the shrimps, then clams and mussels with evoo, parsley, lemon and white wine.

Once done, boil water and cook the pasta ‘al dente’ or 3 minutes before its cooking time to assemble the lasagna in a roasting pan.

Add a layer of béchamel, then pasta, add seafood and basil, repeat till filling the pan. With a brush, add some uncooked tomato sauce for extra flavor.

Paired with a Fenneru.

Stir and serve up with lemon twist.

How to make the Seafood bechamel:

  • 700 ml milk

  • 300 ml fish broth

  • 50 gr flour

  • grated nutmeg

  • pinch of salt

 
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