1 September 2011 // flaviabi
Ingredients for 4 people:
300 g lasagne
150 gr. bechamel
200 grams of fresh shrimp
150 gr. Traditional pesto
I do not boil the lasagne before, but I cook them directly in the sauce: take all the flavor and aroma of the sauce and (for me) are much more appetizing! Well, we proceed with the preparation of the bechamel sauce and pesto. Then peel the fresh shrimp. In a large bowl mix together the white sauce with pesto sauce, half the raw shrimps, and a glass of warm water. Now we are ready to assemble the lasagna. In a baking dish put a generous spoonful of sauce and a layer of lasagna, to complete the baking pan (at least 4 layers), over the last layer we put the remaining half of shrimps. Bake in oven for 20-25 minutes at 200 degrees. Serve it warm.
Category Primi piatti: pesce | Tags: GAMBERETTI,LASGANA,PESTO,PESTO SAUCE,SHRIMPS | 4 Comments
24 June 2011 // flaviabi
Ingredients (4 people):
300 gr. Cuttlefish
200 gr. Octopus
150 gr. peeled shrimp
10 mussels
1 red pepper
1 ripe tomato
10 capers
1 lemon
Parsley
garlic
salt
First of all, boil the fish separately because they have different cooking time – 3-4 minutes shrimp- cuttlefish 20 minutes- octopus 40 minutes. Let the mussels open cooking in a pan with the lid for a few minutes. When everything is cooked cut the cuttlefish and the octopus into small pieces, add the peeled shrimp and mussels, season with garlic, finely chopped, the juice of one lemon, salt and pepper. Cut the pepper into strips and diced tomatoes into cubes, add the vegetables to seafood salad and add the capers. Keep in refrigerator for at least two hours before serving.
Category Antipasti: pesce | Tags: cozze,GAMBERETTI,SEPPIOLINE | No Comments
