Instant mini-lasagne with seafood
4 people
30 min
Low difficulty
Wine pairing
Falanghina del Sannio DOC
Details
Wine pairing
Falanghina del Sannio DOC
Why not add elegance to the dish? Falanghina del Sannio, in fact, with its fruity and floral notes and especially with the olfactory and gustatory references to the volcanic soils from which it derives, gives the lasagnetta perfect complexity and balance.
How to cook it
Pan 30 minutes
Pan 30 minutes
The protagonist
Ingredients
For the mini-lasagna
- 2 packs Arbi Shellfish Mix 300g
- 10-12 sheets of pane carasau (Sardinian flatbread)
- 300g sieved tomatoes
- 1 fresh chilli
- extra virgin olive oil
- pepper
- salt to taste
For the parsley emulsion
- parsley 1 bunch
- extra virgin olive oil 100 g
- pinch of coarse salt (5-7 g)
- water 200 g
Preparation
- In a bowl, blend the parsley, water, oil and coarse salt using an immersion blender, emulsifying well, and set aside.
- Cut the carasau bread sheets into a dozen 8-10 cm squares that will be used to layer our mini-lasagne.
- Cook the seafood in a pan for about 7-8 minutes, then remove the seafood, leaving the liquid in the pan, and chop seafood with a knife or using a blender. Keep some of the shells as garnishes for plating up. Set aside.
- Add the sieved tomatoes to the cooking liquid, a pinch of salt and the chopped chilli and cook for about 5-6 minutes. Add the chopped seafood and mix well, then cook for another minute.
- It’s time to plate: on a medium-sized plate, arrange a spoonful of seafood sauce, a touch of parsley emulsion, sprinkle with pepper, and add a square of pane carasau. Repeat this sequence twice. Finish the dish with a drizzle of parsley emulsion, a pinch of freshly ground pepper and the seafood shells.