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brennan's bistro free form lasagna |
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Brennan's Bistro Free Form LasagnaSource: Chef Robert Brennan, Brennan's Bistro of Wayside, Virginia Beach, Virginia 7 medium shrimp, peeled and deveined 2 ounces fennel confit 1 ounce oven dried tomatoes 1 teaspoon chopped fresh garlic 1 tablespoon extra virgin olive oil 3 ounces crab stock 3 ounces heavy cream 2 ounces Asiago cheese 2 tomato lasagna sheets 5 fresh spinach leaves Heat 10-inch saut? pan. Add oil. Saut? garlic until light brown. Add shrimp and saut?. Add fennel confit, oven dried tomatoes and crab stock. Reduce Liquid to 1 ounce. Add heavy cream and reduce by half. Add Asiago and spinach. Stir and remove from heat. Salt and pepper to taste. Heat cooked pasta sheets in simmering water; remove. Plate in large rimmed soup bowl. Lay 1st pasta sheet offset in bowl, add 1/4 of product. Fold sheet onto itself, add 1/4 product. Lay 2nd sheet on 1st, offset and add 1/4 product. Fold sheet onto itself and add last 1/4 product. |
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