It is a simple recipe but the outcome is delicious and sumptuous.
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INGREDIENTS |
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Lasagne La Collezione Barilla |
10 |
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Peeled tomato |
800 |
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g |
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Butter |
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to taste |
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Italian parsley |
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to taste |
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Tuna in olive oil |
100 |
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g |
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Olive oil |
4 |
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tablespoons |
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Oregano |
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to taste |
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Shrimp |
200 |
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g |
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Mozzarella cheese |
200 |
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g |
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Black olives |
15 |
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Grated bread |
2 |
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tablespoons |
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Pickled capers |
1 |
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tablespoon |
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PREPARATION |
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| 1. |
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In a pot, cook the tomatoes for about ten minutes in the oil, shrimp , broken tuna, olives and the capers coarsely chopped, a pinch of origano, the chopped Italian parsley and finally a little salt and pepper. |
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| 2. |
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Grease a baking pan with the butter then pour a layer of sauce and then one of Lasagne, cover with another layer of sauce then some mozzarella cut in cubes, then again the Lasagne. |
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| 3. |
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Keep adding layers over layers until the Lasagne La Collezione Barilla are finish, leaving as last layer the one made with sauce. Sprinkle with the bread crumbs. Cook in the oven for twenty minutes at 200/250°C. Let cool for ten minutes before serving. |
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CHEF'S NOTE |
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If you'd like, the lasagne can be pre-cooked. Dip them in salted boiling water for three minutes, then cool them off in cold water, dry them with a clean kitchen towel and proceed with the recipe. |
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For this tasty, strong dish a good wine to match should be a medium-bodied, soft red wine like a Cerasiolo di Vittoria or a Pinot Nero dei Colli Piacentini. |
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