Ingredients
- 500 g fresh salmon carpaccio
- 350g of flour
- 180g of smoked salmon
- 180 g robiola
- 100 g spinach
- 100g of butter
- 2 eggs
- 600 ml of vegetable broth
- dill to taste
- Salt to taste
- pepper as needed
Process
Melt 60 g of butter in a saucepan, add 60 g of flour, mix with a wooden spoon and add the broth little by little; cook the bechamel without stopping stirring and continue cooking for about 5 minutes.
Remove from the heat, put the film on top and reserve. Blend the spinach, then sift the remaining flour onto the work surface, form a bowl in the center and pour in the spinach; Also add the eggs, mix with a fork and work well until you get a homogeneous paste.
Pass the pasta through the flattening machine and spread the thin sheets. Blanch two leaves at a time in plenty of salted water, drain them one by one with a slotted spoon and spread them on a clean, dry cloth.
Cut the salmon (both fresh and smoked), cut into small pieces and add them to the bechamel with the robiola, then mix well.
Grease the bottom of a baking dish, spread a layer of pasta and another with the flavored béchamel sauce, continue until the ingredients are finished, and finish with flakes of butter.
Cook the lasagna in the oven at 200 ° for about 30 minutes and top with freshly ground pepper and chopped dill.