Lasagna with crab and currants in Champagne
For the Champagne crab and currant lasagna recipe, wash the crabs and dip them in boiling water for 5 minutes, then cool them in water...
Ingredients
2 Crabs400 g fresh lasagna60 g red currants20 g shelled and peeled pistachios2 Shallots1 garlic clovebutterflournutmegbreadcrumbsmilkChampagnevegetable brothextra virgin olive oilsaltPepper
Procedure
For the Champagne crab and currant lasagna recipe, wash the crabs and dip them in boiling water for 5 minutes, then cool them in ice water. Separate the claws and legs from the carapace, cut the abdomen with strong scissors and extract the pulp; break claws and paws and retrieve their contents; Keep the scraps. Peel 1 shallot, chop it and brown it in a pan with a little oil and a pinch of salt for 2 minutes, then add the carapace and the other crab scraps, a clove of garlic and a glass of Champagne; Reduce the sauce for 10-12 minutes, then strain it. Melt 6 g of butter in the sauce over medium heat, then add a tablespoon of flour and stir until combined. Melt 30 g of butter in a saucepan, add 30 g of flour, a pinch of salt, ground pepper and grated nutmeg, stirring with a whisk, then add half a liter of cold milk, continuing to stir and cook for 2 minutes from when it boils. Peel the other shallot and chop it finely; Coarsely chop the crab meat, chop the pistachios. Sauté the shallot in a pan with a little oil for 2 minutes, add the crab meat and a splash of Champagne; After 2 minutes, add the red currants, chopped pistachios, 2 tablespoons of vegetable broth and a pinch of salt and cook for about 3 minutes, until the cooking liquid has completely dried, obtaining a sauce. Dip the lasagna sheets in boiling salted water for 1 minute, then cut out discs (ø 9 cm) with the help of a pastry cutter. Form the layers of the lasagna with the help of the same pasta cutter: first put a disc of pasta, then a tablespoon of béchamel sauce, a tablespoon of crab sauce and a new disc of pasta; repeat the operation until you use 5 discs of dough for each portion of lasagna; Garnish the last disc with a knob of béchamel sauce, a little crab sauce, a tablespoon of Champagne sauce and a sprinkling of breadcrumbs. Bake the 4 lasagnas at 200 °C for 10 minutes, then drizzle with 1 tablespoon of Champagne sauce and serve.
For the Champagne crab and currant lasagna recipe, wash the crabs and dip them in boiling water for 5 minutes, then cool them in water...
Ingredients
2 Crabs
400 g fresh lasagna
60 g red currants
20 g shelled and peeled pistachios
2 Shallots
1 garlic clove
butter
flour
nutmeg
breadcrumbs
milk
Champagne
vegetable broth
extra virgin olive oil
salt
Pepper
Procedure
For the Champagne crab and currant lasagna recipe, wash the crabs and dip them in boiling water for 5 minutes, then cool them in ice water. Separate the claws and legs from the carapace, cut the abdomen with strong scissors and extract the pulp; break claws and paws and retrieve their contents; Keep the scraps. Peel 1 shallot, chop it and brown it in a pan with a little oil and a pinch of salt for 2 minutes, then add the carapace and the other crab scraps, a clove of garlic and a glass of Champagne; Reduce the sauce for 10-12 minutes, then strain it. Melt 6 g of butter in the sauce over medium heat, then add a tablespoon of flour and stir until combined. Melt 30 g of butter in a saucepan, add 30 g of flour, a pinch of salt, ground pepper and grated nutmeg, stirring with a whisk, then add half a liter of cold milk, continuing to stir and cook for 2 minutes from when it boils. Peel the other shallot and chop it finely; Coarsely chop the crab meat, chop the pistachios. Sauté the shallot in a pan with a little oil for 2 minutes, add the crab meat and a splash of Champagne; After 2 minutes, add the red currants, chopped pistachios, 2 tablespoons of vegetable broth and a pinch of salt and cook for about 3 minutes, until the cooking liquid has completely dried, obtaining a sauce. Dip the lasagna sheets in boiling salted water for 1 minute, then cut out discs (ø 9 cm) with the help of a pastry cutter. Form the layers of the lasagna with the help of the same pasta cutter: first put a disc of pasta, then a tablespoon of béchamel sauce, a tablespoon of crab sauce and a new disc of pasta; repeat the operation until you use 5 discs of dough for each portion of lasagna; Garnish the last disc with a knob of béchamel sauce, a little crab sauce, a tablespoon of Champagne sauce and a sprinkling of breadcrumbs. Bake the 4 lasagnas at 200 °C for 10 minutes, then drizzle with 1 tablespoon of Champagne sauce and serve.
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