"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 07-22-2012, 09:44 AM   #1
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Lasagne di Mare - Fishermen's Lasagne

This family dish is prepared the same way, as if you were preparing Lasgne al Bolognese di Emilia Romagna ... The difference is the stuffing is chockful of fresh shellfish, seafood and fish. *** Photo Below ...

lasagne di mare - fishermens lasagne ...

*** serves 8 to 10:

Filling:

4 shallots finely minced
350 ml. dry Italian white wine
2 swigs of fresh thyme or dry thyme
1 bay leaf
1 kilo fresh mussels or clams
600 grams of monkfish or grouper
600 grams of jumbo shrimp
600 grams of crab or lobster
500 grams of bufala di mozzarella

Ricotta Bechamel:

60 grams of creamy French style butter
100 grams of AP All Purpose Flour
500 grams of Homemade Ricotta ( recipe in the cheese section ) or Ready Purchased Ricotta from a good Italian Deli
600 ml. Light Cooking Cream

*** lasagne can be home made with 3 eggs, 300 grams of flour, 1 tsp. salt and 30 ml. olive oil

*** lasagne can also be prepared with Barilla Dry Lasagne Sheets

1. Fill a large Pasta stock pot with water and boil, add salt and a shot glass ( small liquor glass ) of Olive Oil and boil the lasagne according to Barilla Box or 3 minutes for homemade Egg variety

2. pass the lasagne sheets in a large deep tray filled with ice water

3. In a large skillet, or Dutch Oven, pour the white wine simmer and add the minced shallot, the thyme, the bay leaf and the mussels or clams and boil 5 minutes

4. with slotted spoon, remove those mussels or clams that do not open and throw away

5. simmer another 3 minutes

6. Now add the monkfish or grouper or seabass in chunks and simmer 5 mins.

7. Now the crab or lobster and the shrimp and simmer another 5 mins.

8. Remove the shellfish and fish and continue simmering the shellfish fish stock on low flame

9. place the fish and shellfish on paper towelling in a platter

10. to prepare the filling sauce, melt the butter in a sauce pan and add the flour and stir for 2 mins.

11. add the shellfish liquid to the butter flour concoction and stir constantly 3 mins. and add to the Ricotta in a bowl and combine well

12. now preheat oven to 180 centigrade degrees

13. Combine the shellfish, fish and seafood with the Shellfish stock, butter, ricotta and flour and toss in huge bowl

14. grease the lasagne deep casserole with butter and take the lasagne sheets and make the 1st layer in a lasagne deep casserole

15. spoon on the seafood concoction

16. Now, layer the lasagne sheets with the ricotta concoction until the top has reached 6 layers

17. then place the last layer as the ricotta & butter concoction and add grated bufala di mozzarella on top

Serve with crusty hot oven bread or Grissini Breadsticks and serve with a dry Italian white wine or Prosecco DOC sparkling wine.

This is better to have as lunch ... and eat very light in the evening.

Ciao, have a lovely Sunday,
Margaux Cintrano

*** see photo attached






Attached Thumbnails
Click image for larger version

Name:	lasaña de marisco.jpg
Views:	325
Size:	79.9 KB
ID:	14552  
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Old 07-22-2012, 10:17 AM   #2
Executive Chef
 
Hoot's Avatar
Site Moderator
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,308
Holy Mackerel! (Sorry, couldn't help it! )
That looks great!
Thanks!
__________________

__________________
Hoot is offline   Reply With Quote
Old 07-22-2012, 11:54 AM   #3
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Hoot,

This is a stunner dish, and lasagne can be made in uncountable fashions. Vegetable lasagnes, meat or with fish or combining fish and shellfish ... This is a Cintrano and Dettori dish ( the Vet is Filippo Dettori. )

Thanks Hoot.
Have a lovely Sunday,
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 07-27-2012, 04:01 AM   #4
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
It looks great!

I'll try to convert Gabriella and put some fish in those traditional home-made traditional lasagna o her family! I know she will follow me, and I know that his brother will cast any sort of doubt about it...

Thanks!
__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Old 07-27-2012, 07:28 AM   #5
Senior Cook
 
Join Date: Mar 2012
Location: Greece
Posts: 167
wow, I like this and will try this sunday

Thanks Margi
__________________

Per aspera ad astra
Souvlaki is offline   Reply With Quote
Old 07-27-2012, 11:58 AM   #6
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Soulvaki, Luca, Hoot,

Always lovely hearing from the 3 of you.

Soulvaki: wow, I am honored ... this is truly lovely ...

Luca: a vegetable lasagne is also scrumptuous and easy on budget ... I am planning to post my Grandmom´s vegetable lasagne this wkend.

Hoot: if you love cheese and seafood, then give this one a try. As I said to Luca, you can do a veggie one too ...
THANKS.


Kindest to both of you,
Have lovely wkend,
Ciao.
Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
crab, fish fillet, recipe, shellfish lobster

Lasagne di Mare - Fishermen's Lasagne :chef: This family dish is prepared the same way, as if you were preparing Lasgne al Bolognese di Emilia Romagna ... The difference is the stuffing is chockful of fresh shellfish, seafood and fish. *** Photo Below ... [SIZE=4]:smile: lasagne di mare - fishermens lasagne ... :yum:[/SIZE] [SIZE=4][/SIZE] [SIZE=4]*** serves 8 to 10: [/SIZE] [SIZE=4][/SIZE] [SIZE=4]Filling: [/SIZE] [SIZE=4][/SIZE] [SIZE=4]4 shallots finely minced[/SIZE] [SIZE=4]350 ml. dry Italian white wine[/SIZE] [SIZE=4]2 swigs of fresh thyme or dry thyme[/SIZE] [SIZE=4]1 bay leaf [/SIZE] [SIZE=4]1 kilo fresh mussels or clams [/SIZE] [SIZE=4]600 grams of monkfish or grouper [/SIZE] [SIZE=4]600 grams of jumbo shrimp[/SIZE] [SIZE=4]600 grams of crab or lobster [/SIZE] [SIZE=4]500 grams of bufala di mozzarella [/SIZE] [SIZE=4][/SIZE] [SIZE=4]Ricotta Bechamel:[/SIZE] [SIZE=4][/SIZE] [SIZE=4]60 grams of creamy French style butter[/SIZE] [SIZE=4]100 grams of AP All Purpose Flour[/SIZE] [SIZE=4]500 grams of Homemade Ricotta ( recipe in the cheese section ) or Ready Purchased Ricotta from a good Italian Deli [/SIZE] [SIZE=4]600 ml. Light Cooking Cream [/SIZE] [SIZE=4][/SIZE] [SIZE=4]*** lasagne can be home made with 3 eggs, 300 grams of flour, 1 tsp. salt and 30 ml. olive oil [/SIZE] [SIZE=4][/SIZE] [SIZE=4]*** lasagne can also be prepared with Barilla Dry Lasagne Sheets [/SIZE] [SIZE=4][/SIZE] [SIZE=4]1. Fill a large Pasta stock pot with water and boil, add salt and a shot glass ( small liquor glass ) of Olive Oil and boil the lasagne according to Barilla Box or 3 minutes for homemade Egg variety[/SIZE] [SIZE=4][/SIZE] [SIZE=4]2. pass the lasagne sheets in a large deep tray filled with ice water[/SIZE] [SIZE=4][/SIZE] [SIZE=4]3. In a large skillet, or Dutch Oven, pour the white wine simmer and add the minced shallot, the thyme, the bay leaf and the mussels or clams and boil 5 minutes[/SIZE] [SIZE=4][/SIZE] [SIZE=4]4. with slotted spoon, remove those mussels or clams that do not open and throw away[/SIZE] [SIZE=4][/SIZE] [SIZE=4]5. simmer another 3 minutes[/SIZE] [SIZE=4][/SIZE] [SIZE=4]6. Now add the monkfish or grouper or seabass in chunks and simmer 5 mins. [/SIZE] [SIZE=4][/SIZE] [SIZE=4]7. Now the crab or lobster and the shrimp and simmer another 5 mins.[/SIZE] [SIZE=4][/SIZE] [SIZE=4]8. Remove the shellfish and fish and continue simmering the shellfish fish stock on low flame[/SIZE] [SIZE=4][/SIZE] [SIZE=4]9. place the fish and shellfish on paper towelling in a platter[/SIZE] [SIZE=4][/SIZE] [SIZE=4]10. to prepare the filling sauce, melt the butter in a sauce pan and add the flour and stir for 2 mins.[/SIZE] [SIZE=4][/SIZE] [SIZE=4]11. add the shellfish liquid to the butter flour concoction and stir constantly 3 mins. and add to the Ricotta in a bowl and combine well [/SIZE] [SIZE=4][/SIZE] [SIZE=4]12. now preheat oven to 180 centigrade degrees[/SIZE] [SIZE=4][/SIZE] [SIZE=4]13. Combine the shellfish, fish and seafood with the Shellfish stock, butter, ricotta and flour and toss in huge bowl [/SIZE] [SIZE=4][/SIZE] [SIZE=4]14. grease the lasagne deep casserole with butter and take the lasagne sheets and make the 1st layer in a lasagne deep casserole[/SIZE] [SIZE=4][/SIZE] [SIZE=4]15. spoon on the seafood concoction [/SIZE] [SIZE=4][/SIZE] [SIZE=4]16. Now, layer the lasagne sheets with the ricotta concoction until the top has reached 6 layers[/SIZE] [SIZE=4][/SIZE] [SIZE=4]17. then place the last layer as the ricotta & butter concoction and add grated bufala di mozzarella on top [/SIZE] [SIZE=4][/SIZE] [SIZE=4]Serve with crusty hot oven bread or Grissini Breadsticks and serve with a dry Italian white wine or Prosecco DOC sparkling wine.[/SIZE] [SIZE=4][/SIZE] [SIZE=4]This is better to have as lunch ... and eat very light in the evening.[/SIZE] [SIZE=4][/SIZE] [SIZE=4]Ciao, have a lovely Sunday,[/SIZE] [SIZE=4]Margaux Cintrano [/SIZE] [SIZE=4][/SIZE] [SIZE=4]*** see photo attached [/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] [SIZE=4][/SIZE] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:38 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.