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http://www.lifestylefood.com.au/recipes/1410/lasagne-of-yabbies-asparagus-with-tomato-and-chervil-sauce

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Lasagne of Yabbies, Asparagus With Tomato and Chervil Sauce

Damien Pignolet has created this mouth-watering dish

Ingredients

  • Pasta Dough

  • 300 g "00" pasta flour

  • 1 teaspoon salt

  • 3 x 60g eggs

  • The Filling

  • 24 x 69g live yabbies

  • 1 l boiling, salted water

  • 100 ml maggie beer's verjuice

  • 24 spears peeled asparagus

  • 4 firm, ripe tomatoes peeled and deseeded

  • salt & pepper

  • 200 ml extra virgin olive oil

  • 3 tablespoons snipped chervil leaves

  • 1 tablespoon snipped tarragon leaves

  • The Chervil Oil

  • 0.5 cup chervil leaves

  • 100 ml extra virgin olive oil

  • salt & pepper

Method

  • Pasta Dough:

  • 1.

    Sieve flour and salt onto a bench making a well in the centre.

  • 2.

    Break in the eggs and using a fork make a dough.

  • 3.

    Knead for 10 minutes with the aid of flour until the dough is no longer sticky and feels really smooth.

  • 4.

    Wrap the rest for 20 minutes before rolling in the pasta machine to the finest setting.

  • 5.

    Place the sheets between tea towels to keep them moist.

  • 6.

    Cut into squares to the width of the sheet. A total of 18 sheets are required any remaining pasta can be cut into strips and dried for another dish.

  • The Filling:

  • 1.

    Plunge the live yabbies into the boiling salted water and verjuice and reduce to a near simmer for 2 minutes and drain.

  • 2.

    Remove the tails by holding the head in one hand and twisting the tail with the other.

  • 3.

    Shell the tail, remove the digestive tract and cut in halves lengthwise.

  • 4.

    Select 18 claws and gently crack the thick pincer ends with a rolling pin.

  • 5.

    Put aside covered with a moistened cloth

  • 6.

    Steam the asparagus keeping it on the firm side.

  • 7.

    Remove to a cloth and cut into 5-6cm lengths and cover with the cloth.

  • 8.

    Try to do this job at the last minute so that the colour and temperature are at last minute so that the colour and temperature are at their best.

  • 9.

    Place the oil, tomatoes and herbs into a small wide pan that has been lightly rubbed with the smashed garlic clove.

  • 10.

    Discard the garlic.

  • 11.

    Heat very gently with a good pinch of salt and freshly ground pepper. It must not come near boiling since the trick is to allow the tomato flesh and colour the oil; this takes 3 or more minutes.

  • 12.

    Put a sheet of pasta on each of six entrée plates.

  • 13.

    Arrange four half tails on the pasta, four spears of asparagus, reserving those with tip for the next layer. Moisten with the sauce.

  • 14.

    Put a second sheet of pasta on top and repeat the filling, place the final sheet on top.

  • 15.

    Drizzle the chervil oil over this sheet and some of the tomato sauce. Tuck three claws into each portion and serve.

  • 16.

    Put a sheet of pasta on each of six entrée plates.

  • 17.

    Arrange four half tails on the pasta, four spears of asparagus, reserving those with tip for the next layer. Moisten with the sauce.

  • 18.

    Put a second sheet of pasta on top and repeat the filling, place the final sheet on top.

  • 19.

    Drizzle the chervil oil over this sheet and some of the tomato sauce. Tuck three claws into each portion and serve.

  • The Chervil Oil:

  • 1.

    Heat the oil and chervil with a pinch of salt and some pepper to 70º Celsius and hold for 30 minutes or until the oil takes on the colour.

  • 2.

    This is best done in a double boiler.

  • 3.

    Strain through muslin cloth.

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