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01 / Prepare the sheets of pasta
Roll pasta dough out to a thickness of 3 mm
Cut into rectangles
Cook pasta sheets a few at a time in salted, boiling water for 2 minutes, following the video instructions for lasagne alla bolognese
Remove pasta from the pot and cool in an ice bath
Drain and leave to dry on a cloth
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02 / Prepare the tomato confit
Cut tomatoes in half
Put them on a baking sheet and season with salt, pepper, thyme leaves, and extra virgin olive oil
Bake in the oven at 100 °C for an hour, until they are wilted
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03 / Prepare the mussels
Wash mussels
Firmly tug off any beards, or byssal threads, protruding from the shells
Put mussels in a pan over high heat with a drizzle of extra virgin olive oil and a clove of garlic
Cover with a lid and cook until they open
Drain mussels, conserving the cooking liquid and filtering it with a fine mesh strainer
Let mussels cool, then remove the meat from the shells
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04 / Prepare the clams
Wash clams under running water
Put in a basin with cold water and coarse salt
Purge for one hour in the refrigerator, covered
Rinse very thoroughly under running water before using
Tap clams one by one against worktop
If a clam is dead and full of sand, it will open immediately—discard it
Put clams in a pan over high heat with a drizzle of extra virgin olive oil and a clove of garlic
Cover with a lid and cook until they open
Drain clams, conserving the cooking liquid and filtering it with a fine mesh strainer
Let clams cool and then shell them
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05 / Prepare the other fish
Wash squid
Grasp the head of the squid and gently pull it off, removing the innards with it
Remove the clear quill inside the body
Remove eyes from tentacles
Skin and wash squid
Cut body and tentacles into small pieces
Cut the monkfish into cubes, removing the bone
Gently cut the back of the prawn with the tip of a knife and devein
Cut prawn into small pieces
Wash all the fish
There are video instructions for cleaning fish in the recipe for filleted fish soup
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06 / Prepare the fish velouté
Melt butter in a saucepan over low heat
Add flour and cook for 3 minutes, stirring continuously
Add warm fish stock
Cook for 5 minutes, stirring often
Season with salt and pepper and turn heat off
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07 / Prepare the fish sauce
Finely chop shallots and sweat in a pan over low heat with 10 g of extra virgin olive oil and the chopped chilli pepper
When shallots are soft but not burned, add squid
Cover with white wine and let it evaporate
Add cubed monkfish, prawns, and julienned basil
Add mussels and clams with a bit of their cooking liquid; the sauce should not be too wet at the end
Cook for 10 minutes
Remove from heat, season with salt and pepper, and add tomato confit
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08 / Assemble the lasagne
Lightly butter the bottom of a baking dish
Put a bit of fish velouté at the bottom
Lay the first layer of pasta, letting it hang over the sides of the baking dish
Assemble the lasagne, alternating layers of pasta, velouté, and fish sauce and Pecorino
Make 3 layers of pasta
Complete lasagne by folding in the overhanging ends of the bottom strips of pasta and then top with a layer of fish velouté and Pecorino
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09 / Cook the lasagne
Bake lasagne in the oven at 200 °C for about 30 minutes
Turn off the oven when lasagne is golden and crispy on top
Leave to rest in the cooling oven for about 10 minutes before serving