Seafood Lasagnetta with Precious Black Truffle
Seafood Lasagnetta with Black Truffle
First courses
Italian
Let's prepare a small lasagna stuffed with shrimp, pea cream, and béchamel sauce with Fine Black Truffle. A spectacular and easy-to-prepare first course.
Seafood Lasagnetta with Precious Black Truffle
Prepare seafood lasagnette with fine black truffle for a special occasion or simply to surprise a loved one, and you'll be guaranteed a delicious result!
Porzioni:
4
Ingredienti
250g semolina flour (for the dough)
3 eggs (for the pasta dough)
200 g milk (for the béchamel)
20 g flour (for the béchamel)
20 g butter (for the béchamel)
Salt to taste (for the béchamel)
Precious Black Truffle to taste (for the béchamel)
100 g peas (for the cream)
500g seafood - mussels, clams and shrimp
Istruzioni
1
Prepare the pasta dough by mixing flour and eggs, then roll out the dough with a pasta machine until it reaches a thickness of 2 mm.
2
Prepare the béchamel by melting the butter in a saucepan, add the flour and then the milk. Thicken, add salt and grated Precious Black Truffle.
3
Blanch the peas in boiling water for a couple of minutes, drain, and let cool. Blend the peas with a drizzle of oil and salt, strain the mixture, and thicken with a teaspoon of starch. Turn off the heat and set aside.
4
In a pan, open the seafood with a drizzle of oil and garlic, strain the juice, and set aside.
5
With a round pastry cutter, cut the pasta and cook it for a few minutes in the seafood broth. Alternate layers of pasta, seafood, béchamel, and the preheated pea cream on a plate.
6
Serve with more sliced Pregiato Black Truffle.
Enjoy your esteemed meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut sauce and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. You can store it in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
White Truffle: from September 15th to January 31st.
Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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