Recipe

Main course

Seafood Lasagna: Marco Polo's 'Lasagnette Di Mare'

By FDL

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Seafood Lasagna: Marco Polo's 'Lasagnette Di Mare'

Shrimp lasagna: this easy seafood pasta recipe, brought in Italy by the traveller Marco Polo, is a tasty and quick version of the Italian lasagna

Ingredients
Ingredients
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  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 4
  • Recipe cuisine Italian
Preparation

Blanch shrimp in boiling salted water and then drain.

Chop an abundance of parsley and a garlic clove.

In a large saucepan, sauté the parsley and garlic in a bit of olive oil.

Before it changes colour, add the shrimp, add salt and pepper and let it take on flavour.

In a pot, cook the lasagnette until they are al dente.

Mix the pasta into the saucepan with the sauce over a high flame for a few minutes.

This recipe is taken from the book "Tacuinum De' Eccellentissimi", by Alex Revelli Sorini and Susanna Cutini, published by ali&no

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Comments
  • hobbes118 said on

    Has anyone tried this and if so do you have any amplifying comments on preparation? Obviously the picture provided doesn't represent this dish, however the dish seems fairly bland unless I'm missing something. Any help would be appreciated. Thanks.

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