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Lasagnette with Curried Shrimp and Scallops
Lasagnette di Gamberie capesante al Curry
Lasagnette is a fairly loose term for smaller sheets of fresh pasta layered one atop another in a free form, usually between layers of sauces. This is my version of a dish I enjoyed in Lucca.
Serves 6
1 recipe Fresh Pasta Sheets (recipe follows) or 4 to 6 dry lasagna noodles
1 recipe Curry Sauce (recipe follows)
1 tablespoon olive oil
1 tablespoon unsalted butter
3/4 pound uncooked medium shrimp, peeled, deveined and cut into 1/2 inch pieces
3/4 pound small bay scallops
2 tablespoons brandy
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Truffle oil (optional)
1/2 cup diced fresh tomato
1 tablespoon chopped fresh Italian parsley
If using the Fresh Pasta Sheets, prepare the pasta sheets according to the directions (recipe follows). Prepare the curry sauce according to the directions (recipe follows).
Preheat the oven to 450 degrees. Lightly butter 6 individual-sized gratin dishes.
Bring a large pot of salted water to boil. Fill a large bowl with ice water mixed with a few tablespoons of olive oil. Cut the fresh pasta sheets into pieces that neatly fit into the gratin dishes (4" squares for round dishes or 3" x 5" rectangles for oval dishes). Cook the pasta squares a few at a time in the boiling water until just al dente, about 1 minute. Scoop out the pasta pieces and immediately plunge in the ice water. If you are using dry pasta, cook the whole pieces according to the instructions on the package and cut them into the correct shape after they have cooked and cooled. Drain the pasta well and lay flat on a baking sheet or tray. If you are stacking or storing the sheets for later use, be sure and brush or spray each piece with a little extra oil to prevent them from sticking together. Cover with plastic wrap until ready to use.
Heat the olive oil and butter in a large skillet or sauté pan over high heat. Toss in the shrimp and scallops and quickly sear. After about 1 1/2 minutes, when the shellfish is evenly opaque or lightly browned, but not fully cooked, add the brandy. Stir to dislodge any flavorful brown bits that may stick to the bottom of the pan. Remove the pan from the heat. Season the shellfish with salt and pepper. Be careful not to overcook the seafood at this point or it will be tough and dry in the finished dish.
To assemble the lasagnettes, spoon 2 tablespoons of the Curry Sauce in the bottom of each gratin dish. Place a piece of pasta on top of the sauce and cover with 2 heaping tablespoons of the seafood and juices. Drizzle each with another tablespoon of sauce. Repeat with the remaining ingredients, finishing with a final layer of pasta and the remaining sauce.
Bake the lasagnettes for about 10 minutes, until bubbly and lightly browned. Remove from the oven and let rest for 5 minutes to set up. Top each lasgnette with just a few drops of truffle oil, the diced tomatoes and a sprinkling of parsley. Serve hot.
Fresh Pasta Sheets
Pasta Fresca
Makes 8 15-inch sheets (approximately 1 pound)
2 cups all-purpose Flour
3 large eggs
1 tablespoon olive oil
1/4 teaspoon salt
Sift the flour onto a clean countertop or into a large bowl. Make a deep well in the center of the flour.
In a small bowl, beat together the eggs, olive oil, and salt. Pour this mixture into the well. Using a fork, gradually beat the flour into the liquid to form a smooth paste. Continue mixing the flour and eggs until a firm dough forms. Knead the pasta dough, adding more flour as needed to form a strong, smooth, elastic ball. Since flours vary from region to region, you may not use all of the flour, or you may need to add more. This process should take only 4 to 5 minutes. Cover the dough with a clean kitchen towel and let rest for 5 to 10 minutes.
To make pasta sheets, use a roller-style pasta machine. Cut the dough into 4 even pieces. Work with one piece of dough at a time, leaving the remaining pieces covered. Dust the first piece of dough with flour and run it through the rollers of the machine adjusted to the thickest setting (commonly numbered 1). Fold the dough in thirds and press gently. Feed the narrow edge into the roller. Repeat folding the dough and rolling.
Adjust the rollers to the next smaller setting (commonly numbered 2) and roll the narrow end of the pasta through the machine. Dust lightly with flour if the dough is sticky. Continue altering the setting by one notch and rolling the pasta through to form a long sheet. Dust with additional flour as needed. I tend to not use the final, thinnest setting (level 7) because it is too thin for most dishes. Cut the sheets in half for easier handling.
Place the pasta sheets onto a well-floured surface or clean, lint-free cloth and continue with the remaining pieces of pasta dough.
Curry Sauce
Salsa al Curry
Makes 2 1/2 cups
2 1/2 cups whole milk
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
Combine the milk, curry powder, salt, pepper and nutmeg in a medium saucepan. Slowly cook the milk until it steams, set aside. Melt the butter in another medium saucepan and stir in the flour with a wooden spoon. This is called a roux. Cook the roux for 2 minutes over medium heat to a golden color. Pour the hot milk mixture into the warm roux, stirring constantly. Cook the sauce over medium heat until it just thickens, about 3 to 5 minutes. Remove from the heat. Dot the top of the sauce with additional butter or cover with a sheet of buttered waxed paper to prevent a skin from forming. Reheat as needed.
All of the recipes from the show are available in the companion cookbook
Nick Stellino's Passione: Pasta, Pizza and Panini.
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