450 g./1 lb. fresh egg lasagne
- 250 g./9 oz. scampi - 250 g./9 oz. prawn tails - 100 g./3_
oz. crab meat - 1 lobster weighing approx. 500 g./1 lb.1_ oz.
- 1 onion - 1 celery stalk - 1 carrot - 30 g./1 oz. butter -
2/1/2 dl. liquid cream - pckt saffron - salt
Boil carrot, onion and celery in
a couple of liters/4 pt. salted water. After approx. 30', remove
vegetables using skimming spoon and boil scampi, prawn tails
and lobster for a few minutes. Drain shellfish, shell and place
waste in stock for around 10' to thicken. Melt butter in a casserole
dish, add shellfish, crab meat and lobster cut à la julienne
and allow to acquire flavor, adding ladle of sieved vegetable
stock. Add salt, cream and saffron without allowing to boil.
Boil a few strips of lasagne at a time in lots of salted water,
drain, arrange on a hot serving dish and dress with shellfish
sauce.
N.B. Ingredients are given for 4 portions.
| 
 |
 | Chardonnay
Brut Blanc de Blancs
Santa Margherita
Dry sparkling wine with fragrant
bouquet of golden apple and white peach. Delicate, with
fine, creamy perlage.
Serve at:
8°-10° C.
|
 | |
