Lasagna Of Fresh Spinach, Corn And Crab With A Goat Chees Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
3 tbsp: Flour,
2 1/2 cup: Milk,
pn Nutmeg,
4 ounce: Goats cheese,
Salt,
Freshly ground white pepper,
2 tbsp: Olive oil,
2 medium: Ears of sweet corn,
1 lbs: Fresh spinach, washed,
Stemmed and patted dry,
2 tsp: Chopped garlic,
1 lbs: Lump crabmeat, picked for
Cartilage,
12: , (4 by 3-inches) pieces of
Fresh pasta,
1 tbsp: Finely chopped fresh parsley,
Leaves,
Directions:
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 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.
Yield: 4 servings
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Source from luhu.jp
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 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.
Yield: 4 servings
EMERIL LIVE SHOW #EMIB58 ROAD STAND MARKETS
Source from luhu.jp
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Emeril