Fish’s lasagne are a tasty variant of traditional lasagnaBolognese. Mom Chiara begins preparing homemade pasta. Then cleans all the fish, cuts it coarsely diced and puts it in a pan with oil and garlic. Adds a good Manzoni Bianco, and cooks until the wine is completely evaporated.
With scraps of shellfish mum preparing to fish stock. Before puts the crustacean shells in a pan with garlic and olive oil, then adds water and cook for 7-8 minutes. In another saucepan mix butter and flour, without lumps, then adds fish stock and cooks until the sauce becomes smooth and creamy. Now in a pan she forms the layers of sauce, lasagna, and diced of fish, until the edge. Bake at 170 ° for 10 minutes and fish’s lasagne are ready to be served.
cook’s experience: the freshness and source of the fish guarantee the taste.