A rich first course that harks back to one of the traditional recipes of Campania cuisine: the lasagna we taste it with the flavors of the sea.
Vip of the Neapolitan table, fish becomes a lasagna!
La Lasagna is one of the typical dishes that Italians love to prepare and enjoy especially during the carnival period. Neapolitan tradition wants it to be prepared with a good sauce and enriched with fried meatballs and other delicacies such as boiled egg and, for those who prefer, fried aubergines. A'creative alternative when it comes to lasagna it is always welcome.
We offer you, therefore, the sea lasagna enriched by a good one mixed fish sauce and soft béchamel sauce. A sprinkling of chili will be the ingredient that will make it a winner.
- 600 gr lasagne already ready
- 500 gr mixed seafood (Mussels, Clams, Sea Truffles)
- 600 gr Argentine shrimp
- 400 gr squid already cleaned
- 400 gr cuttlefish
- 1 clove of garlic
- 4 tablespoons of extra virgin olive oil
- 1 glass of Falanghina white wine
- 500 ml milk
- 50 gr butter
- 50 gr flour
- salt and nutmeg to taste
- a pinch of chili
- a tuft of fresh parsley
Preparation of fish and bechamel
Clean the fish well and remove the carapace from the shrimps. Cook the molluscs in a pan, equipped with a lid, with a little oil and a pinch of pepper. Cook until all the seafood is done open and let it cool.
Start to prepare the bechamel making the butter melt in the pot with the flour, thus creating a sort of batter and adding the warmed milk and, little by little, the cooking water of the sieved molluscs to remove the impurities. Let thicken and season with a pinch of salt and one of nutmeg.
Preparation of lasagna
Prepare a tasty filling of the lasagna proceeding with the browning of the garlic in a pan, then placing a cook the calamari and cuttlefish first soon after. Blend everything with white wine, removing the garlic, and after approx 8-10 cooking minutes add shrimp and part of shelled seafood for the last two minutes.
Mount the sea lasagna proceeding with the layered the sheets of dough (depending on the brands that can be purchased, boiling the leaves is optional) with the filling of fish and abundant spoonfuls of bechamel. Complete garnish with a thin layer of béchamel sauce, bake at 180 ° for 10 minutes and, finally, add the shelled mussels on the top and plenty of fresh minced parsley.