Home » Green lasagna with fish sauce and saffron sauce supreme

Green lasagna with fish sauce and saffron sauce supreme

by Ada Parisi
9404 views 5 min read

Today a special dish and for special occasions, to taste at two, at most four, why you need to plate and must be piping hot, so you can't certainly prepare 12 portions. Are the Green lasagna, I have fresh homemade with Borage (but you can buy safely the sheets of green lasagna ready), flavored with a sauce of fish and vegetables, that is quick to prepare and, then, a saffron sauce supreme (recipe by Michael Roux), some’ more hardworking, why you must first prepare the shrimp broth and then prepare the sauce. It must be said, though, that sauce is the key part of the dish: a sumptuous Velvet, soft, sweet and delicate, enhanced by the intense flavor of Saffron. Is’ particular pasta dish, different from the usual, very choreographed and I recommend once again to prepare it for someone you love, I'm sure you'll be fine.

Ingredients for 6 people:
for the dough (you can also buy just 250 grams of green sheets for lasagna)

  • 210 grams of flour 00
  • 90 grams of semolina flour
  • 175 grams of Borage leaves
  • 3 whole eggs
  • salt to taste

for fish sauce

  • 20 shrimp
  • 200 grams of swordfish
  • 150 grams of mushrooms
  • 2 Zucchini
  • fresh chives as required
  • very little shallot
  • extra virgin olive oil as required
  • salt and pepper

for the sauce

  • 250 milliliters of comic shrimp (for Cartoon recipe shellfish click here)
  • 50 grams of butter
  • 1 heaping tablespoon flour
  • 300 ml cream
  • 1/2 teaspoon Dijon mustard
  • 3 grams of saffron
  • salt and pepper

For the dough: Clean the borage, wash carefully and steamed. Allow to cool the leaves and squeeze well to remove all the excess water. When the Borage will dry well, finely chop the knife. Place all ingredients, borage including, on a board and knead until mixture is smooth, smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature. The dough is then rolled out with a rolling pin, that must be well floured work surface should be well floured the. If you have a machine to make the dough, everything becomes less tiring concerning the browse: pull to the number 8 or even 9 if you love very thin lasagna. Store the sheets of lasagna at room temperature, covered by a cloth.

For the fish sauce and vegetables, peel the shrimp putting aside the heads that will serve to make the comic. Cut the swordfish into chunks, the mushrooms into slices, the green part of the very small diced zucchini (brunoise) and finely chop shallots and chives. Make soften the shallots in oil over low heat, add the zucchini and mushrooms and cook them on high heat for a minute, then add the shrimp and swordfish. Season with salt, pepper and cook for 5 minutes over high heat. Turn off the heat and add the chopped chives, then set aside.

For the sauce, Melt the butter in a saucepan, then add the flour, stirring quickly. Combine the floor cartoon shrimp in such a way as not to create lumps and cook over the fire until the sauce thickens. When it is boiling, add the cream and mustard and make Simmer over low heat for 5 minutes. Combine the sauce of saffron and make Simmer another 5 minutes the sauce, until it is smooth, then add salt and pepper to taste.

Boil the pasta in salted water with a little’ of extra virgin olive oil and al dente.

Composition of the dish: toggle plate in the sheets of lasagne, the supreme sauce piping hot saffron and swordfish sauce, shrimp and zucchini and serve immediately. Bon appétit!

THE PAIRING: Try this delicate and aromatic recipe with a still white wine, with very firm fruity scents. We suggest a white Abruzzo, the Pecorino cheese “Palio” company Citra Wines, with its scents of sage and exotic fruits, fresh, with a pleasant acidity, and a finale with balsamic. We suggest serving it cool, around ten degrees of temperature.

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