Green lasagna shrimp sauce
Instructions
Wash and shell the shrimp, put the heads and shells in a saucepan with 20 cl of wine, 80 cl water and an onion, a carrot and a stick of celery cut into slices.
Add the bouquet garni of herbs tied a few grains of pepper and a little salt.
Bring to the boil, skim and simmer the over medium heat for 30 minutes.
Finely chop the remaining vegetables and, separately, also cut the shrimp into pieces not too small.
Fry the vegetables in a casserole with 60 g of butter, add the chopped shrimp, add salt and pepper.
Then wet splash of wine, let it evaporate, then add 40 cl of water in which you have dissolved the tomato paste.
Cook the ragù to moderate flame and covered for about 30 minutes.
Strain the fish fumet with a colander, wring the shells and heads.
Toast the flour in a pan with 50 g of butter, add half a litre of comics and cook the soup over low heat, stirring constantly, until thickened.
Boil lasagna, a few at a time, in boiling salted water with a couple of tablespoons of oil, drain with a slotted spoon and appoggiatele on a cloth.
Spread a thin layer of cream on the bottom of a buttered baking dish, take a first layer of lasagna, cover it with the shrimp and sauce with the velvety.
Repeat the same steps until you exhaust all the ingredients.
Cover the baking dish with aluminum foil and put it in the oven at 200 degrees for about 30 minutes.
Ingredients and dosing for 4 persons
- 250 g of pasta lasagne verdi type
- 800 g of fresh prawns
- 2 carrots
- 2 ribs of celery
- 2 onions
- 120 g of butter
- 50 g of flour
- 2 tablespoons of tomato paste
- 1 bunch of mixed herbs
- Dry white wine
- Salt
- Pepper