LASAGNA WITH FISH: LASAGNA WITH PRAWNS
The prawn lasagna is an appetizer, or a First Course from the Tasting Menu, which I developed over thirty years ago. Extremely delicate, he has always achieved resounding success with my friends-guests, to the point of having been expressly requested by them several times. It does not require particular technical skill, but a fair amount of patience and passion combined with time. Some elements present such as sake or palm sugar come from my passion for Asian dishes, and the same Ginger – mainly returned to the attention for the Sushi to which it must be accompanied (but here used fresh and not immersed in rice vinegar ) – create a bouquètof delicate aromas that dissolve in the cream of sheep’s milk ricotta, decidedly savory and appetizing, contrasting with slight nuances with the acidity of the tomato and the lime flavor of the Maldon salt. Light but persistent nuances on the palate. This lightness leads me to believe that these lasagna with fish are very good as an appetizer and not, after other appetizers, as a first course.
- 4 egg pasta sheets with a diameter of 20 cm
- 12 medium to large scampi
- 4 ripe red tomatoes
- 1 medium leek
- 1 shallot
- 1 clove garlic deprived of the green soul
- to taste white parsley
- to taste pepper
- to taste fleur de sel or Maldon salt flavored with lime
- about half a cuc palm sugar
- 50 gr fresh ginger
- 300/400 gr sifted sheep ricotta
- to taste extra virgin olive oil
- 1 small glass of sake
- For the egg pasta
- 350 gr flour 00
- 2 egg
- 1 pinch of fine salt
- 1 teaspoon extra virgin olive oil
- Work the pasta very well and place it in the fridge for half an hour.
- Then roll it out after dividing it into 4 equal pieces, obtaining 4 very thin circles with a diameter of 18/20 cm, cover them with plastic wrap and put in the fridge again.
- While the pasta stabilizes in the fridge, peel the Scampi completely, obtaining only the meat that you will set aside cut into pieces of about 2 cm, in a marinade of sake, white pepper and the juice of 50 g of fresh ginger (finely sliced and then squeezed), for about an hour in the fridge (do not add salt!).
- Take all the part of the scampo that is left over and caramelize it with a little extra virgin olive oil over low heat, the chopped leek and shallot, the garlic (a clove that you will extract after 1 minute), the parsley, a little salt, the Palm, then add half a liter of cold water, cover and reduce over medium-low heat for about 1 hour.
- While cooking with water, with an immersion blender, chop coarsely, then – when cooked – filter everything very well with a strainer lined with kitchen gauze in a steel pot, crushing the chopped pieces of carapace well. .
- Add the vegetation water that you have obtained from the Tomatoes, and the fillets cut into cubes that you will also have obtained from them by removing the seeds and the peel.
- Let it reduce again over low heat and season with salt, sugar and pepper.
- Drain the scampi chunks and throw them in a hot non-stick pan where you have put a few flakes of Maldon Salt flavored with Lime, caramelize without oil until they are blond (less than a minute is enough).
- Add the sifted Sheep Ricotta and mix everything well with a wooden spoon over the heat.
- Now place a pot of salted water and boil.
- One at a time, immerse the sheets of pasta for a few seconds and place them on a kitchen towel.
- Take single-serving oven containers, about 12 cm in diameter, and pour the reduced scampi fumet on the bottom (half a cm high is fine), carefully insert the sheet of pasta into the container placing it on the bottom and on the walls, then introduce the composed of Ricotta and Scampi, a drizzle of oil and a generous spoonful of the reduced stock, then – by tightening the sheet well at the top and knotting it with a long strip of leek seared in boiling water – you get a bundle that you will still sprinkle on the outside with very little oil.
- Place in a hot oven in a bain-marie for about 15 minutes at 170 °.
- To obtain the bain-marie, simply pour two fingers of water into an oven pot and then place the single-portion containers inside, which will be about 10 cm high. By doing so, the bundle of pasta will not dry out during cooking but will remain well sprinkled with steam and soft.
- You can serve them (as shown in the photo) in a special deep plate, on their pink background, decorating with sprigs of parsley.