Crab Lasagne

Name: Crab Lasagne
Yield: Serves Four
Ingredients: 200 g fresh white crab meat; rapeseed oil; olive oil; 25 ml Noilly Prat vermouth; 1 tbsp olive oil; 150 g baby spinach; 500 g ‘00’ pasta flour; 120 ml whipping cream; 4 plum tomatoes, skinned; 8 eggs, use 3 whole eggs, lightly whisked with 5 egg yolks; 1 strip of lemon peel; sea salt & black pepper; 1 pinch of saffron, infused in 1 tbsp boiling water; 2 tbsp olive oil; 50 g Gruyère cheese, grated; 1 shallot, peeled, finely sliced

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Pasta

500 g ‘00’ pasta flour
8 eggs, use 3 whole eggs, lightly whi

Fish course
Pescatarian

Method

To make the pasta

Place all the ingredients into a food processor and pulse to bring together. Turn out onto a lightly floured work surface and knead well. Divide into 4, wrap in cling film and refrigerate to rest for 2 hours.

Cut each piece of dough into 2. Take 1 of the pieces and, on a lightly floured surface, flatten with your hands. Roll the do