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07 November 2014
ricetta bucaneve di cernia e carciofi
snaidero_1

BUCANEVE DI CERNIA AND CARCIOFI

Another recipe of Lasagna? Yes, but slightly modified.

The lasagna is a national dish, which is identified with Sunday lunches with family. It is possible to create an infinite number of variations by playing with ingredients and combinations. 
Mix up original combinations of the traditional dish and look good in front of your family and friends!

INGREDIENTS:
400g of pasta for the lasagna
400g fillet of Cernia fish
1dl fish broth
5 medium sized artichokes
2 medium sized potatoes
50g ricotta
½ lime peel
salt and freshly ground pepper
1 carrot
1 zucchini
1 leek
1 chopped tomato
1 handful of basil leaves
extra virgin olive oil

PREPARATION:

Boil water with sale and a tablespoon of olive oil.
Blanch the sheets of pasta for 8 minutes.
Pass the pasta through cold water and dry on a clean cotton cloth.
Trim the artichokes and cut both the potatoes and artichokes into small cubes.
Steam the vegetables at 100 degrees for 35 minutes.
Stream the artichokes and potatoes until creamy, add salt, pepper, grated lime peel and cottage cheese.
Spread this stuffing on each sheet of pasta.
Chop the fish and season with salt, pepper and chopped parsley.
Add the fish to the pasta.
Roll the pasta in on itself.
Transfer the rolls of pasta onto a plate lined with cooking paper.
Meanwhile, finely julienne all the vegetables.
Heat the garlic in a pan with a drizzle of olive oil and add the vegetables until crunchy.
Add the basil and diced tomatoes without seeds.
Place the pasta in the oven to bake at 170 degrees for 10 minutes.
​Serve with vegetables and add basil to garnish.

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