Lasagna Frutti di Mare with spinach
10 servings
100 minutes
Spinach Frutti di Mare lasagna is a refined dish that combines the delicate texture of seafood with the velvety nature of Italian pasta. Its roots trace back to Mediterranean culinary traditions, where fresh seafood has always played a key role. The spinach added to the dough gives the lasagna a subtle herbal note that pairs beautifully with the rich aroma of langoustines, sea bass, and dorado. The creamy béchamel sauce alongside the tomato base deepens the flavor, while mozzarella adds a tender stretchiness. This dish is perfect for special occasions when one wants to immerse in the richness of Italian flavors and enjoy the harmony of ingredients. Spinach Frutti di Mare lasagna is a true culinary masterpiece that captivates from the very first bite.
1
Blanch the spinach in boiling water for twenty seconds, then drain it on ice for ten seconds. Squeeze out the moisture, blend it, and strain. Pile semola and calibrata flour, make a well on top, add yolks, whites, a quarter tablespoon of olive oil, 1 gram of salt, and spinach cream—knead the dough and refrigerate for an hour.
- Spinach: 175 g
- Semola (durum wheat) flour: 90 g
- Calibrated (fine "00") wheat flour: 410 g
- Egg yolk: 175 g
- Egg white: 40 g
- Olive oil: 2.3 tablespoons
- Salt: to taste
2
Roll the dough to a thickness of 1.5 mm, cut it into four pieces. Hold it in boiling salted water for forty-five seconds, drain it onto ice, and immediately transfer it to waffle towels.
- Salt: to taste
3
For béchamel sauce, melt butter, add regular flour, and sauté for two to three minutes. Gradually pour in hot milk while stirring, bring to a boil, and season with nutmeg, salt, and pepper.
- Butter: 100 g
- Wheat flour: 80 g
- Milk: 1 l
- Nutmeg: 2 g
- Salt: to taste
- Fresh bell pepper: to taste
4
Cut the fish into medium cubes. Cut the squid (without beak and eyes) into medium pieces.
- Sea bass fillet, skin-on: 260 g
- Sea bream fillet, skin-on: 260 g
- Cuttlefish: 300 g
5
Heat the remaining olive oil in a pan, add crushed garlic. Sauté the langoustines briefly, then keep them in the oven at 180 degrees for five minutes.
- Olive oil: 2.3 tablespoons
- Garlic: 2 cloves
- Langoustines (scampi): 8 pieces
6
Place fish and squid in the pan, lightly fry, add basil leaves (leave some aside) and sauté with wine. Once the wine evaporates, add 1 kilogram of crushed pelati tomatoes and keep on the heat for another three minutes.
- Sea bass fillet, skin-on: 260 g
- Sea bream fillet, skin-on: 260 g
- Cuttlefish: 300 g
- Basil: 4 stems
- Dry white wine: 70 ml
- Pelati (whole peeled tomatoes): 1.5 kg
7
Cover the bottom of the baking dish with béchamel sauce, then a layer of seafood in the sauce. Tear the tomatoes by hand and add diced mozzarella. Cover the filling with a sheet of dough.
- Mozzarella cheese: 500 g
- Pelati (whole peeled tomatoes): 1.5 kg
8
Repeat everything three times, make the top layer with sauces and mozzarella. Poke all layers in several places with a fork and bake for eight minutes in the oven at 180 degrees. Cut the finished lasagna and decorate with langoustines and basil.
- Mozzarella cheese: 500 g
- Langoustines (scampi): 8 pieces
- Basil: 4 stems