Rock Shrimp Lasagnette with Homemade Ricotta and Oven-Dried Tomatoes
Chef Tim Andriola of TIMO – Sunny Isles Beach, FL
Adapted by StarChefs
Yield: 2 Servings
- 1 gallon whole milk
- 1 cup heavy cream
- ½ cup lemon juice
- 1 cup homemade ricotta (recipe below)
- 1 cup fresh rock shrimp
- 2 egg yolks
- Salt and pepper to taste
- 3 plum tomatoes, cut in half lengthwise
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon fresh garlic, chopped
- ½ teaspoon extra virgin olive oil
- Salt and pepper, to taste
- 2 cups semolina flour
- 2 cups Durham flour
- 4 large eggs, slightly beaten
- ½ teaspoon extra virgin olive oil
Rock shrimp sauce:
- 1½ ounces olive oil
- 1 carrot
- 1 onion
- 1 rib celery
- 1 bulb garlic
- 1½ cups shrimp shells
- ½ teaspoon paprika
- 1 Tablespoon tomato paste
- 2 ounces brandy
- 3 cups fish broth
- 2 Tablespoons whole butter
- 4 ounces fresh rock shrimp
- 1 ounces fresh peas, shucked and blanched
- 1 teaspoon fresh parsley, chopped
Sterilize all equipment with a solution of 2 ounces bleach and 2
quarts water. Boil milk and heavy cream together. Add lemon juice
and bring back to a boil. Pull pot off heat and let stand 5 minutes.
Pour liquid though a cheesecloth and chill in refrigerator until
ready to use.
Purée all ingredients together in a food processor until
smooth. Pass through a tamis and reserve.
Preheat oven to 250°F. Mix all ingredients together and place
on wire oven rack. Cook tomatoes at 250°F for 1 hour.
Place flour in mixing bowl. Make a small well in the center and
add beaten eggs and oil into the middle. Gradually work in the eggs,
incorporating a little flour at a time until all is mixed in and
dough begins to form. Adjust with flour or water until the dough
is a solid mass that is firm, but not too sticky. Cover dough and
rest for 15 minutes.
To roll out dough using a pasta machine, cut it into 4 equal pieces.
Working with 1 piece at a time and keeping the others covered, dust
with flour, shape it into a flat square, and roll through the machine
on the widest setting.
Repeat 2 more times on this setting, shaping the dough into a square
each time, then switch to the next thinnest setting. Roll again,
but don't shape into a square first.
Switch to the next lower setting. Roll again without shaping into
a square first. Repeat this process two more times until you reach
the second-to-thinnest setting on your pasta machine. Repeat with
the remaining 3 pieces of dough.
When you have rolled out all of the dough, lay the lasagna sheets
out on a lightly floured counter and cut into 12 x 2-inch sheets
using a fluted pastry wheel. (Once the lasagna is cut into sheets,
it can be dried, frozen, or cooked immediately.)
When ready to assemble the lasagnette, boil two pasta sheets in
salted water until al dente and reserve. Reserve remaining pasta
for other uses.
For rock shrimp sauce:
Sweat onion, carrot, celery, and garlic in olive oil. Add shrimp
shells. Add tomato paste and paprika and cook out for two to three
minutes over moderate heat. Add brandy and flambé. Add fish
broth and simmer for 45 minutes. Purée in blender with whole
butter. Pass through a chinois and adjust seasoning. In a pan, warm
rock shrimp and peas over low heat until the shrimp are cooked through.
Add parsley and reserve.
Preheat oven to 350°F.
For one lasagnette, make 3 separate piles of filling – one
large Tablespoon of shrimp and ricotta filling each – on greased
parchment paper. Place half of a roasted tomato on top of each pile
and bake in the oven until heated through.
Place the end of one noodle (about ¼ of the pasta sheet)
on the center of a serving plate and allow the rest to hang off
the edge. Place one pile of hot filling on top of the pasta in the
center of the plate and fold the pasta over it. Place another pile
of filling on top of that and fold pasta over again. Repeat with
the final pile of filling and end with a top layer of pasta. There
should be three layers of filling, beginning and ending with a layer
of pasta. Pour the shrimp sauce over the top of the lasagnette and
An Italian rosé such as the Tasca d’Almerita Rosé
di Regaleali 2003