Lasagna of fresh spinach, corn and crab with a goat chees
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 2½ | cup | Milk |
| pinch | Nutmeg | |
| 4 | ounces | Goats cheese |
| Salt | ||
| Freshly ground white pepper | ||
| 2 | tablespoons | Olive oil |
| 2 | mediums | Ears of sweet corn |
| 1 | pounds | Fresh spinach, washed, |
| Stemmed and patted dry | ||
| 2 | teaspoons | Chopped garlic |
| 1 | pounds | Lump crabmeat, picked for |
| Cartilage | ||
| 12 | (4 by 3-inches) pieces of | |
| Fresh pasta | ||
| 1 | tablespoon | Finely chopped fresh parsley |
| Leaves | ||
Directions
In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, ½ cup at a time.
Season with salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the and whisk in the cheese. Set aside and keep warm. Bring pot of salted water to a boil. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the corn.
Season with salt and pepper. Saute the corn for 6 minutes. Add the spinach, a handful at a time. Season with salt and pepper. Saute for 2 minutes. Add the garlic and crabmeat. Season with salt and pepper.
Saute for 2 minutes. Remove from the heat and keep warm. Add the pasta to the water and cook until tender, about 4 to 6 minutes.
Drain and toss with olive oil. Season with salt and pepper. To assemble, place four pieces of the pasta in the center of each plate.
Place about ¼ cup of the spinach filling over each piece of pasta.
Place a piece of pasta over the spinach filling. Place a second ¼ cup of the spinach filling over each piece of pasta. Place the remaining pieces of pasta over the filling forming 5 layers total.
Spoon the sauce around the pasta. Garnish with parsley.
Yield: 4 servings
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