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Lasagna Of Fresh Spinach, Corn And Crab With
Goat's Cheese
3
2
1
4
Tablespoon Flour
1/2 Cup Milk
Pinch Nutmeg
Ounce Goat's cheese
Salt; to taste
Freshly−ground white pepper; to taste
2
2
1
2
1
1
1
Tablespoon Olive oil
Medium Sweet corn ears
Pound Fresh spinach; washed, stemmed, and patted dry
Teaspoon Chopped garlic
Pound Lump crabmeat; picked for cartilage
2 Pieces Fresh pasta −; (4" by 3")
Tablespoon Finely−chopped fresh parsley leaves
In a medium saucepan, over medium heat, melt the butter. Stir in the flour
and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with
salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes.
Remove from the heat and whisk in the cheese. Set aside and keep warm. Bring
pot of salted water to a boil. In a large saute pan, over medium heat, add
the oil. When the oil is hot, add the corn. Season with salt and pepper.
Saute the corn for 6 minutes. Add the spinach, a handful at a time. Season
with salt and pepper. Saute for 2 minutes. Add the garlic and crabmeat.
Season with salt and pepper. Saute for 2 minutes. Remove from the heat and
keep warm. Add the pasta to the water and cook until tender, about 4 to 6
minutes. Drain and toss with olive oil. Season with salt and pepper. To
assemble, place four pieces of the pasta in the center of each plate. Place
about 1/4 cup of the spinach filling over each piece of pasta. Place a piece
of pasta over the spinach filling. Place a second 1/4 cup of the spinach
filling over each piece of pasta. Place the remaining pieces of pasta over
the filling forming 5 layers total. Spoon the sauce around the pasta.
Garnish with parsley. This recipe yields 4 servings.
Lasagna Of Fresh Spinach, Corn And Crab With Goat's Cheese
374
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