Timpano di lasagne per il duca d’este

Name: Timpano di lasagne per il duca d’este (Baked lasagne with sole and prawns)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 4 tbsp dried breadcrumbs; salt and freshly ground black pepper; salt and freshly ground black pepper; bunch of dill, chopped; 50 g/1¾ oz Parmesan cheese, grated; 500 g/1 lb 2 oz small raw prawns (shrimp) in their shells; 125 g/4½ oz/½ cup unsalted butter, plus extra for the dish; 3 sole or other flat fish, filleted; 3 sole or other flat fish, filleted; 1½ tbsp tomato purée (paste); 1 tbsp paprika; 1 garlic clove, lightly crushed; 100 g/3½ oz/generous ¾ cup Italian 00 flour; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 20–22 sheets of dried egg lasagne; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 20–22 sheets of dried egg lasagne; 2 litres/3½ pints/2 quarts fish stock; 250 ml/9 fl oz/1 cup dry white wine; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 20–22 sheets of dried egg lasagne; homemade lasagne made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 20–22 sheets of dried egg lasagne

Baked lasagne with sole and prawns

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

I found this recipe in Libro novo nel qual s’insegna il modo d’ordinar banchetti – A new book on how to give banquets – by Christoforo di Messisbugo, who in the sixteenth century was steward to the Dukes d’Este of Ferrara, one of the great Renaissance families. In this splendid dish Messisbugo uses the sole from the nearby Adriatic, which have a unique and delicate flavour.

Ingredients

Europe
Italy
Fish course
Dinner
Pescatarian
Mediterranean
Pasta

Ingredients

Method