INGREDIENTS FOR 6 PEOPLE:
- a bass of about one kg.
- 1 kg small clams
- ½ cups milk
- 1 kg.
zucchini - 1 bunch of parsley
- 100 grams of butter
- 65 grams of flour OO
- ½ cup extra virgin
- 1 bunch basil
-
½ cup white wine - 2 cloves garlic
- 1
small chilli - 1 celery stalk
-
1 carrot - 1
small red onion - 1 leek
- 1 package of fresh pasta for lasagna
PROCEEDINGS
filleted fish and peel (or do it from your fishmonger to do!).
Put in a large pot a couple of tablespoons of olive oil and let us cook the bones and the head of the bass well washed under cold running water.
Once it has browned, add white wine and add the carrot, leek, onion and celery, cook for quickly and cover with water.
Simmer for about twenty minutes, skimming constantly, eventually filtered through a sieve with a mesh fine and set aside.
Sauté garlic and chilli in a little oil oil, add the white wine and let it evaporate, add the clams and cover, cook over high heat until they are opened, shell them, strain the back and kept the clams in this liquid.
Prepare the sauce using the milk and fish stock (approximately ½ liter) that'acqua of clams, you should not need to add salt, one of the clams should be sufficient.
Cook the fish fillets, a couple of minutes on each side in a pan with a little olive oil, salt and pepper and allow to cool and crumble it with your hands in pieces no smaller than a hazelnut.
Skip the courgettes with a clove of garlic, olive oil and basil and baked until the end, assemble the lasagna, alternating a layer of pasta with a layer of fish sauce, zucchini, clams, sea bass and some crumbled.
Bake at 180 degrees for about half an hour.
filleted fish and peel (or do it from your fishmonger to do!).
Put in a large pot a couple of tablespoons of olive oil and let us cook the bones and the head of the bass well washed under cold running water.
Once it has browned, add white wine and add the carrot, leek, onion and celery, cook for quickly and cover with water.
Simmer for about twenty minutes, skimming constantly, eventually filtered through a sieve with a mesh fine and set aside.
Sauté garlic and chilli in a little oil oil, add the white wine and let it evaporate, add the clams and cover, cook over high heat until they are opened, shell them, strain the back and kept the clams in this liquid.
Prepare the sauce using the milk and fish stock (approximately ½ liter) that'acqua of clams, you should not need to add salt, one of the clams should be sufficient.
Cook the fish fillets, a couple of minutes on each side in a pan with a little olive oil, salt and pepper and allow to cool and crumble it with your hands in pieces no smaller than a hazelnut.
Skip the courgettes with a clove of garlic, olive oil and basil and baked until the end, assemble the lasagna, alternating a layer of pasta with a layer of fish sauce, zucchini, clams, sea bass and some crumbled.
Bake at 180 degrees for about half an hour.
0 comments:
Post a Comment