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Lasagne delicate fish and fried zucchini

Today I propose an alternative to traditional lasagna with meat sauce, more delicate but equally tasty. A dish with its smell of fish and whets the appetite fully gratifies the palate.

INGREDIENTS FOR 6 PEOPLE

200 grams of flour and semolina

100 00 g flour 3 eggs

100 gr of smoked salmon

6 prawns whole

Vegetable broth

Cipolla

garlic

Parsley

Sale

Olive

200gr cream

200 grams of sauce

1 zucchini

A handful of parmesan

PROCEDURE

Sift the flour, place a mound, the eggs in a bowl, whisk the flour and pour in the middle. Mix well and wrap in plastic wrap, letting it rest for half an hour.

Meanwhile, prepare the vegetable broth. Remove the heads of the prawns, leaving the shell of the gutted them and pulling the thread that holds the sand. In a frying pan in olive oil flavor, garlic, onion, parsley stalks, whole, cut the tomatoes into cubes and add the prawns split in half and fry over high heat, sprinkle with half a glass of wine white, salt and add the vegetable stock, cover and cook. Past 3 minutes remove the shrimp tails and keep them from leaving the cooking of the shrimp's head that will release their full flavor. After about twenty minutes to extinguish the fire. Finely slice the zucchini and place in pan with a little olive oil, salt and pour an inch of water until it is cooked.

Pull the dough with the help of the pasta machine until 6. Shred the smoked salmon is that shrimp tails, first removing the carapace. Mix cream and white sauce, put some 'on the bottom of a roasting pan and mix in a bit of fish broth after filtration through a sieve. Fix the sheets of pasta, spread over the cream and white sauce, salmon and shrimp, zucchini, a handful of parsley and a little 'fish broth. Stuff all the layers, as before, except the last where we must not put the fish. Pour the fish stock side, so that will be absorbed by the dough will be soft after cooking. Sprinkle with a little 'of Parmesan cheese to taste and parsley and put in oven at 200 degrees for 15 -20 minutes. Allow to cool but serve warm.