Pasta Straccio Seafood is a creative, unique dish that puts a spin on the classic lasagne with seafood in place of mince. The clams, mussels, squid and shrimp are a light alternative to meat, with the punchiness of the basil pesto and the creaminess of the béchamel source balancing it perfectly, and the edges giving it a crisp finish. Serves 4.
40g Grana Padano
240g pasta dough
100g tomato sauce
100g basil pesto
400g béchamel sauce
Sauté the clams and mussels with oil & thyme.
Cut squid into rings & blanch.
Sauté the shrimps with garlic, oil & a bit of chilli.
Prepare 12 sheets of very thin pasta, 20cm x 15cm.
Blanch the pasta in salted water and cool in icy water.
Dry the pasta and start to assemble the lasagne.
Note: each portion is formed by three pasta sheets.
On a piece of baking paper:
Put a piece of pasta.
Spread on it a spoon of béchamel sauce.
Add some clams, mussels, squid, shrimps, and some cubes of mozzarella.
Repeat for 2 more layers.
Finish with tomato sauce, some basil pesto & a sprinkle of Grana Padano.
Add some melted butter & bake in the oven at 220 degrees Centigrade for 5 minutes.
Thank you to Luca Terraneo, Head Chef at L’Anima Café in London, for the recipe.