Octopus lasagna
Dear friends, today I leave you a recipe that I have been making for a very long time but that, for one reason or another, I have never had time to photograph: octopus lasagna, a real delicacy! Like all baked first courses, octopus lasagna has the advantage of being able to be comfortably prepared a few hours in advance and then baked just before dinner: this will allow you to enjoy the evening with your diners instead of spending it in the kitchen! Here is the recipe: I assure you that they are delicious!
Ingredients
300 g Egg lasagna400 g OctopusVegetables for the octopus broth (carrots, onions, celery)Perfumes for octopus broth (sage, bay leaf, juniper...)1 clove Garlic1/2 cup White wine700 ml Tomato puree700 ml Milk70 g Butter70 g FlourNutmegChili pepperParsleySaltExtra virgin olive oil
Preparation
First, you have to take care of cleaning and boiling the octopus. The cooking time is 30-40 minutes, depending on the size of the octopuses. Let the octopus cool in its water. Cut the octopus into small pieces, so that you can create a sort of ragù. Crush a clove of garlic with the side of the blade of a knife without peeling it, then fry it in a pan with a drizzle of extra virgin olive oil. Add the octopus, brown it for a few minutes over high heat and then deglaze with the wine. Add the tomato puree, season with a pinch of salt and chili, lower the heat, cover and cook for half an hour. In the meantime, prepare the béchamel sauce with butter, flour and milk and season it with salt, pepper and nutmeg. Turn off the heat of the sauce and complete with a handful of chopped parsley. Add half of the béchamel to the sauce and mix well. Cover the base of a baking dish with a thin layer of béchamel sauce, arrange the lasagna and cover with a layer of sauce. Place the second layer of lasagna (put them staggered from the first layer to make them more stable when cut) and again a layer of sauce. Continue like this until the end of the ingredients, completing with a layer of lasagna. Mix the leftover béchamel and sauce and cover the surface of the lasagna. Bake in a preheated convection oven at 200° C for about 15 minutes, then remove the octopus lasagna from the oven, let it rest for 10 minutes and then serve in slices. Enjoy your meal!
Dear friends, today I leave you a recipe that I have been making for a very long time but that, for one reason or another, I have never had time to photograph: octopus lasagna, a real delicacy! Like all baked first courses, octopus lasagna has the advantage of being able to be comfortably prepared a few hours in advance and then baked just before dinner: this will allow you to enjoy the evening with your diners instead of spending it in the kitchen! Here is the recipe: I assure you that they are delicious!
Ingredients
300 g Egg lasagna
400 g Octopus
Vegetables for the octopus broth (carrots, onions, celery)
Perfumes for octopus broth (sage, bay leaf, juniper...)
1 clove Garlic
1/2 cup White wine
700 ml Tomato puree
700 ml Milk
70 g Butter
70 g Flour
Nutmeg
Chili pepper
Parsley
Salt
Extra virgin olive oil
Preparation
First, you have to take care of cleaning and boiling the octopus. The cooking time is 30-40 minutes, depending on the size of the octopuses. Let the octopus cool in its water. Cut the octopus into small pieces, so that you can create a sort of ragù. Crush a clove of garlic with the side of the blade of a knife without peeling it, then fry it in a pan with a drizzle of extra virgin olive oil. Add the octopus, brown it for a few minutes over high heat and then deglaze with the wine. Add the tomato puree, season with a pinch of salt and chili, lower the heat, cover and cook for half an hour. In the meantime, prepare the béchamel sauce with butter, flour and milk and season it with salt, pepper and nutmeg. Turn off the heat of the sauce and complete with a handful of chopped parsley. Add half of the béchamel to the sauce and mix well. Cover the base of a baking dish with a thin layer of béchamel sauce, arrange the lasagna and cover with a layer of sauce. Place the second layer of lasagna (put them staggered from the first layer to make them more stable when cut) and again a layer of sauce. Continue like this until the end of the ingredients, completing with a layer of lasagna. Mix the leftover béchamel and sauce and cover the surface of the lasagna. Bake in a preheated convection oven at 200° C for about 15 minutes, then remove the octopus lasagna from the oven, let it rest for 10 minutes and then serve in slices. Enjoy your meal!
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