"World Cuisines" # 2: Fish Lasagna (or Seafood Lasagna).

Responding to the excellent initiative of anri and her team of jurors propose today to share with you a very particular recipe that has been able to transform over time (centuries) from when it started out as a substantial meal made with sheets of traditional egg pasta to a more modern conception based on vegetables, always with béchamel sauce and plenty of grated cheese.

The first comments on lasagne date back to 1282 in the so-called Memoriales Bolognese when Antonio Guidonis of Argele wrote:

"Giernosen le comadre trambedue a la festa, / de gliocch' de lasagne se fén sette menestra; / e disse l'un 'a l'altra: Non foss'altra tempesta, / ch'eo non vollesse tessere, mai ordir né filare."
(Antonio Guidonis de Argele, Rime dei memoriali bolognesi, Mem. 47, 1282, c. 1v.)

However, the first written recipe as such, called Lasagne Bolognese, i.e. baked in the oven, appears in 1937.

Today I would like to offer you a modern variation of the traditional lasagne: the fish lasagne.

Here is the recipe.

The recipe.

The recipe we offer you today is a very tasty dish, a delicacy that will soon become one of the mainstays of your kitchen.

for 8 people

For the lasagne:

500 g green lasagne
800 g prawns
chopped celery
onion and parsley
1 clove
a pinch of nutmeg
a pinch of paprika
butter to taste
½ glass of dry white wine
400 g peeled tomatoes
chartreuse to taste
1 ladleful of shrimp cooking water
salt
pepper

For the béchamel sauce:

50 g butter
½ litre of milk
50 g flour
nutmeg
salt
pepper

120′

• Wash and boil the prawns first and then peel them.
• Separately prepare the chopped parsley, chopped celery and chopped onion.
• Brown the prawns in a frying pan with the butter together with the chopped celery, onion and parsley.
• Season with salt, pepper, cloves and paprika.
• Once the prawns have browned, blend them with the white wine, and as soon as the wine has evaporated, add the peeled tomatoes and a ladleful of the shrimp cooking water that you have set aside.
• Cook everything until the sauce has reached the right consistency.

For the béchamel sauce:

• In the meantime, set about making the béchamel sauce.
• Melt the butter in the bottom of a saucepan or casserole, add the flour and, stirring constantly, cook the mixture for a few minutes.
• At this point add the milk and, stirring constantly, season the mixture with salt, pepper and nutmeg.
• Leave the béchamel sauce to cook for 10 minutes, stirring constantly.

25′

• At the end of the operation, boil the green lasagne al dente (extra virgin olive oil can be added to the cooking water to prevent the lasagne from sticking together), drain and place in a greased and sprinkled baking dish or baking dish. of béchamel sauce.
• Season the first layer with nut butter, a layer of béchamel sauce, a layer of chartreuse and a layer of prawn sauce.
• Repeat for two more layers.
• Then finish your lasagne with a final layer of béchamel.
• Bake preheated at a temperature of 180° for 15 minutes.
• Serve the fish lasagne piping hot.