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Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, lasagne with pistachio pesto, smoked salmon and prawns. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Lasagne with pistachio pesto, smoked salmon and prawns is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Lasagne with pistachio pesto, smoked salmon and prawns is something that I have loved my entire life. They are nice and they look fantastic.

Spread some of the sauce over the bottom of the dish and place a layer of lasagne sheets on top. Top with some of the leek and spinach mixture and then some smoked Repeat the process finishing the top layer with sauce, a few pieces of salmon and grated cheese. Smoked salmon, dry sherry, mushrooms, Parmesan cheese, provolone and Swiss cheese all come together perfectly in this savory Italian main dish View image.

To get started with this particular recipe, we must first prepare a few components. You can have lasagne with pistachio pesto, smoked salmon and prawns using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lasagne with pistachio pesto, smoked salmon and prawns:

1. Make ready 1 packet thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them)
2. Prepare 1 packet smoked salmon
3. Take 120 g prawns
4. Take Parmesan
5. Get Ground pistachios (decoration)
6. Get Pistachio pesto
7. Take 140 g pistachios untoasted and unsalted
8. Take 30 g Parmesan
9. Prepare 5/6 leaves basil
10. Prepare Oil
11. Take Salt
12. Prepare Water
13. Prepare For bechamelle
14. Get 1 l milk
15. Make ready 100 g butter
16. Take 80 g flour
17. Make ready Ground nutmeg
18. Prepare Salt

A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. This taste sensation combines dairy-free pesto with just-cooked zucchini spaghetti, plump and juicy prawns, and crunchy pistachios. To make the pesto, place all the ingredients in the bowl of a food processor and whiz until the herbs and nuts are finely chopped. Salmon and spinach lasagne is an absolutely terrific innovation and so delicious with the creamy garlic white sauce.

Steps to make Lasagne with pistachio pesto, smoked salmon and prawns:

1. Put the milk in a pan on low heat and warm it (not boil). Start by making bechamelle by melting the butter in a tall pan, add the flour (little bit at the time).
2. On low heat add the milk a paddle at the time and mix well with the flour every time.
3. Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below) 1. Leave to cook on very low heat for 10min and then remove from fire. To avoid it making a thick crust cover with cling film directly on the bechamelle.
4. Make the pesto. You can make this ahead of time and leave it in a jar in the fridge. In a small pan bring water to boil, add the pistachios and cook for a couple of minutes. Remove them from water
5. Now that the skin softened remove all the skin and add the pistachios skinless in a mixer. Add the Parmesan, basil, salt, oil and a dash of water. Mix well and add oil/water as needed. Remove from mixer
6. In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire.
7. In an oven proof dish, add a thin layer of bechamelle to ensure that the lasagne won’t stick to the bottom. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Repeat 3/4 layers
8. Finish with a layer of bechamelle and cover with the grounded pistachios for decoration.
9. Cover with a slightly wet piece of baking paper on top of the dish. Cook on 180 degrees for 20 minutes. Finish with 5 min under the grill to make it golden

A great option for freezing into batches and enjoying again at a later date. Recipe courtesy of Debi Mazar and Gabriele Corcos. Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth. Set on a Gefen Easy Baking Parchment Paper lined baking sheet or roasting pan.

So that is going to wrap it up with this special food lasagne with pistachio pesto, smoked salmon and prawns recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!