Tuesday, March 21, 2017

Riomaggiore Lasagne


     This dish was inspired by the great seafood lasagne my brother had and I sampled while vacationing in Riomaggiore, Italy a few years back. There was just something about this pasta dish that was amazing. First off, it was the first time we had seen a lasagne that wasn't the typical layered dish we are use to in America. Even being first generation in America, our grandmother always made the layered baked version. It was just the lasagna noodle tossed and thrown on the plate. Second, this dish was light and had a distinct flavor of something you wouldn't expect from a pasta dish. It had that tomato flavor but there was just something else. Delving farther into this dish you find that those small hidden flavors are the simplest of additions. The coast of Italy is famous for it's use of bountiful basil and lemon. Chop up some fresh basil leaves and add a few zests of hearty lemons and viola, a simple yet delicious seafood lasagne packed full of flavor. This was amazing. Riomaggiore Lasagne.



  • Fresh lasagne noodles
  • 2 filets of white fish (any kind you like) cubed
  • 10 shrimp
  • 6 anchovy filets (they are also famous on the coast)
  • 1 large shallot diced
  • 2 cloves garlic diced
  • 1/2 cup white wine
  • 1 can tomato puree
  • A handful fresh basil chopped
  • Zest from 1 lemon
  • 1/3 cup cream
  • Salt/pepper

1. In a large skillet over medium heat drizzle some olive oil and saute diced shallots.

2. Next toss in the anchovy filets and saute. (They will begin to melt away).

3. Stir in chopped garlic until fragrant.

4. Stir in the white wine and reduce.

5. Now pour in the tomato puree, chopped basil, and lemon zest. Stir to incorporate.

6. Stir in the cubed white fish and fresh shrimp.

7. Mix in the cream, turn heat down to low, and simmer for roughly 5 minutes until the fish is tender
and the shrimp cooked through.

8. Toss on a plate with the fresh lasagne noodles.

This dish, according to my brother now, tasted just like the original he had sitting on the little patio facing the ocean that warm evening in Riomaggiore.

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2-4



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