This dish too, is very popular throughout Italy, and not just on Fridays.
Note. The dough recipe given may be used in any Lasagna or pasta recipe.
1. Sift 4 cups sifted flour and 1 tsp. salt onto a pastry board, make a well in the center, and in it put ½ lb. spinach, cooked, well drained, and pureed add 2 eggs, beaten.
2. Using the fingers, mix the paste gradually until it is well blended. If all the flour is not incorporated, add a few drops of water; if the paste is too soft, add more flour.
3. Knead the dough until it is smooth and elastic.
4. Roll the dough 1/16 inch thick and cut it into 4inch squares. Drop a few squares at a time into a large pot of boiling, salted water, cook them until they are almost tender, and drain on damp towels.
5. Cook 1 pound shelled and deveined shrimps in boiling salted water for about 2 minutes, or until they are tender.
6. Drain the shrimp, reserving the liquor, and let them cool while preparing this sauce:
7. Sauté 1 cup finely diced onion in ½ cup olive oil until it is translucent.
8. Add 1 cup tomato puree, 1 tsp. thyme, and salt and pepper to taste.
9. Cover and simmer gently for 1 hour, adding a little of the shrimp liquor if the sauce becomes too thick.
10. In the bottom of a baking dish put a layer of cooked noodles, a layer of shrimp, and a layer of sauce.
11. Top with slices of mozzarella cheese and a sprinkling of parmesan cheese. Repeat the layers in this order until all the ingredients have been used.
12. Bake the Lasagna in a moderate oven (350 F.) for about 20 minutes or until it is heated through.
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