Tag: salmon

Lasagna with spinach and smoked salmon. Benedetta’s super creamy recipe with dressing ready in 10 minutes – Gordon Ramsay’s version

The lasagna they represent a main dish of the Italian culinary tradition that is much loved and extremely flexible. We can, in fact, experiment with numerous variations, suitable for multiple occasions: from Sunday family lunches to quick dinners after a day at work, when the convenience of a delicious portion of ready-made lasagna saves us from the hassle of preparing dinner! In the following recipe, I show you a particularly tasty option Blessed: fish lasagne with salmon, prawns and spinach! You can prepare them in less than an hour using the ready-made sheets. Try them!

White lasagna with spinach, salmon and prawns

Ingredients for 6 people

250 g of thin sheets ready for lasagne (preferably those by Giovanni Rana)
300 g of salmon
300 g of prawns
300 g of cooked spinach
500 ml of bechamel
half onion
extra virgin olive oil, pepper, salt, breadcrumbs to taste

Preparation

Put a drizzle of oil in a pan, add the chopped onion and fry. Meanwhile, cut the salmon into cubes.
Add it to the pan and brown it for just a minute. Cut the prawns into small pieces and place them in the pan, leaving to cook for another 2-3 minutes.

Using scissors, chop the already boiled spinach and add it to the pan, add salt and pepper and let everything flavor for a couple of minutes. Turn off the heat and add the bechamel, mixing well.

Are you ready for assemble your lasagna: place a sheet of pastry in a buttered baking dish and cover with a little of the seasoning. Place a second sheet of pastry on top and then even more seasoning. Proceed in this way until you run out of ingredients and finally, on the last layer, place a nice sprinkling of breadcrumbs. Place in the oven and cook in a fan oven at 180°C for 40 minutes.
Here are your appetizing white salmon, prawn and spinach lasagne ready! Mouth-watering, you’ll see!

Read also: Lasagne with pistachio and mortadella, stringy and creamy, are ready in just 10 minutes for Sunday lunch

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Broccoli and chickpea hummus – Gordon Ramsay’s version

Here’s mine broccoli and chickpea hummusan alternative to the famous Middle Eastern cream, suitable for a winter aperitif to be served with toasted pita bread and others meze.

It’s not the first time I’ve started from the traditional recipe ofchickpea hummus, to create alternative seasonal versions. The first was thechickpea and courgette hummuswhich has been very successful both here and on mine instagram channel @lennesimoblog. And after the summer version based on courgettes, it was the turn ofpumpkin hummusfor an autumn variant with one of this season’s most loved ingredients.

I also thought about winter ingredients, often underestimated, and I discovered that tahini*, the creamy sauce made from white sesame seeds, pairs perfectly with the sulphurous flavor of cruciferous vegetables, the “cabbage” family of vegetables! It was then my turn cauliflower and chickpea hummusbut the idea of trying it with broccoli was a winning one.

The preparation is simple: just cook the steamed broccoli, perhaps using the basket to cook other foods, mix them with the spices and blend them with the cooked chickpeas. If you prefer, you can experiment with a broccoli-only variant, for an even more intense and vibrant color.

How to pair broccoli hummus

The ideal match is the toasted pita bread, to be served in bite-sized pieces; a choice that further enhances the flavor and tradition behind this broccoli and chickpea hummus.

But you can also try Neapolitan saltimbocca or le Salento pucce*, generally already cut in half, perfect for your Middle Eastern meze based on creams, such as hummus, mutabal or the babaganoush.

Smoked risotto with liquorice and herring – Gordon Ramsay’s version

My smoked risotto it will surprise you, with the smoky notes of Carnaroli and herring sweetened and softened by liquorice powder and wild fennel.

This smoked risotto was born in a completely random way, as often happens in my kitchen. Originally it was a creamy pumpkin risotto with liquorice and raw red prawns. A variation of one of the recipes you can find on Spices bookwhich I created in collaboration with Il Cucchiaio d’Argento.

But then I was a bit saturated with pumpkin and the fresh prawns I had found didn’t convince me. Plus I had this in my hands smoked carnaroli rice and I wanted to create a story of smoky sensations and evocations… This is why I chose to leave a mark on the woody and smoky note, using herring fillets and balancing their flavor with liquorice powder.

A fish risotto without cheese yes, but with lots of butter and the fresh note of wild fennel.