Grouper Lasagna on tomato velloutè

chef

Leonardo Pellacani

Other Ingredients

q.s. Garlic

q.s. Parsley

q.s. Pistacchio ,crushed

q.s. Spring of Fennel

120 g. Fresh Egg pasta dough

Serve 6

In a pan with a little evoo sautè the minced garlic and parsley for a few seconds, add the grouper and heat for a few minutes. In a pot of boiling salted water cook the pasta cut previously cut  into squares until al dente, then drain and dry on a towel.   Butter a baking pan, position a square shape of  pasta dough of around 12 cm cover with the pistachio pesto , add the grouper sauce and add another square of pasta position cross way and add more grouper sauce. Repeat the sequence of ingredients until two layers are obtained. Bake at 180 ° C for about 15 minutes.In the meantime using a immersion blender, mix the pomoleggero  to a smooth cream and warm it up in a pan.On a plate spread some of the pomoleggero cream, the lasagna on top and finish with crushed pistachio and a sprig of fennel.