Brennan's Bistro Free Form Lasagna
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. Source: Chef Robert Brennan,
Brennan's Bistro of Wayside, Virginia Beach, Virginia |