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Lasagne of yabbies, asparagus with tomato and chervil sauce
Makes 6 portions
Preparation time
1-2 hours
Cooking time
10 to 30 mins
Ingredients
For the pasta dough:300g/10½oz "00" pasta flour1 tspsalt3 eggsFor the filling:24 x 60-80g/2-3oz live yabbies1L/1¾pt boiling salted water100mls/3½fl oz verjuice24 spears peeled asparagus4 firm, ripe tomatoes, peeled deseeded and cut into 8-10mm/½in dicesalt and pepper1 clove garlic, smashed with a knife200mls/7fl oz olive oil, extra virgin 3 tbsp/45g snipped chervil leaves1 tbsp snipped tarragon leavesFor the chervil oil:½ cup chervil leaves100mls/3½fl oz olive oil, extra virginsalt and pepper
Method
1. Sieve flour and salt onto a bench making a well in the centre.2. Break in the eggs and using a fork make a dough.3. Knead for 10 minutes with the aid of flour until the dough is no longer sticky and feels really smooth.4. Wrap the rest for 20 minutes before rolling in the pasta machine to the finest setting.5. Place the sheets between tea towels to keep them moist. 6. Cut into squares to the width of the sheet. A total of 18 sheets are required, any remaining pasta can be cut into strips and dried for another dish.For the filling:1. Plunge the live yabbies into the boiling salted water and verjuice and reduce to a near simmer for 2 minutes and drain.2. Remove the tails by holding the head in one hand and twisting the tail with the other.3. Shell the tail, remove the digestive tract and cut in halves lengthwise.4. Select 18 claws and gently crack the thick pincer ends with a rolling pin. Put aside covered with a moistened cloth.For the asparagus:1. Steam the asparagus keeping it on the firm side.2. Remove to a cloth and cut into 5-6cm lengths and cover with the cloth. Try to do this job at the last minute so that the colour and temperature are at last minute so that the colour and temperature are at their best.For the chervil oil:(Can be made the day before)Heat the oil and chervil with a pinch of salt and some pepper to 70C/160F/Gas ¼ and hold for 30 minutes or until the oil takes on the colour. This is best done in a double boiler.Strain through muslin cloth.For the pasta:1. Cook the 18 pasta sheets in plenty of boiling water in 2 or 3 batches for 3 minutes.2. Lift out with a wire lifter and drain on a cloth and transfer to a sheet of go-between .For the Sauce:1. Place the oil, tomatoes and herbs into a small wide pan that has been lightly rubbed with the smashed garlic clove. Discard the garlic.2. Heat very gently with a good pinch of salt and freshly ground pepper. It must not come near boiling since the trick is to allow the tomato flesh and colour the oil; this takes 3 or more minutes.To assemble the dish:1. Put a sheet of pasta on each of six entrie plates.2. Arrange four half tails on the pasta, four spears of asparagus, reserving those with tip for the next layer. Moisten with the sauce.3. Put a second sheet of pasta on top and repeat the filling, place the final sheet on top.4. Drizzle the chervil oil over this sheet and some of the tomato sauce. Tuck three claws into each portion and serve.
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