To start preparing this delicious recipe, we will make an elastic dough that will require a little attention and patience. We mix the ingredients for the dough, ensuring that we achieve a fine and even texture. After kneading the dough well, we let it rest under a clean towel for a few minutes. This resting period will allow the gluten to develop, making it easier to roll out the sheets.
In the meantime, we start preparing the sauce. In a pan, we add a tablespoon of oil and gently heat it. When the oil is warm, we add diced bell pepper and finely chopped onion, sprinkling a little salt to help release their flavors. We cook on low heat, stirring occasionally, until the onion becomes translucent. Then, we add the fish cut into smaller pieces, gently mixing to avoid breaking it. We pour in the white wine and raise the temperature, allowing the alcohol to evaporate. After a few minutes, we add the tomato sauce and sliced olives. The sauce should simmer on low heat until it thickens and becomes consistent.
During the time the sauce is reducing, we can prepare the pasta. We roll out the dough to obtain thin sheets. If you have a pasta machine, things will be much simpler, but a rolling pin is just as effective. It is not necessary to get very large sheets; it is enough to cut them later into smaller squares. We prepare a pot of water, adding a little oil and salt, and put it on the heat. Next to it, we prepare a bowl of cold water and place a cloth on a surface.
Once the water starts to boil, we introduce the pasta squares one by one, letting them boil for about 20 seconds. We remove them with a spoon or a wooden fork and transfer them to the cold water, where we leave them for a moment to cool quickly. After all have been blanched, we place them on the cloth to dry.
For assembling the dish, we grease a baking dish with oil and add 1-2 tablespoons of the fish sauce to the bottom. Then, we place a layer of blanched sheets, followed by another layer of sauce, continuing this way until all ingredients are used. The last layer will, of course, be sauce. We place the dish in the oven for about 5 minutes, allowing the layers to 'friend' each other.
If you prefer, you can choose to serve the dish directly on a plate, arranging the layers of sauce and sheets in an artistic way so that the corners of the sheets are visible. This approach is called lasagna aperta or raviolo aperto and can also be gently heated in the microwave if necessary. This recipe is not only tasty but also a fulfilling culinary experience!
In the meantime, we start preparing the sauce. In a pan, we add a tablespoon of oil and gently heat it. When the oil is warm, we add diced bell pepper and finely chopped onion, sprinkling a little salt to help release their flavors. We cook on low heat, stirring occasionally, until the onion becomes translucent. Then, we add the fish cut into smaller pieces, gently mixing to avoid breaking it. We pour in the white wine and raise the temperature, allowing the alcohol to evaporate. After a few minutes, we add the tomato sauce and sliced olives. The sauce should simmer on low heat until it thickens and becomes consistent.
During the time the sauce is reducing, we can prepare the pasta. We roll out the dough to obtain thin sheets. If you have a pasta machine, things will be much simpler, but a rolling pin is just as effective. It is not necessary to get very large sheets; it is enough to cut them later into smaller squares. We prepare a pot of water, adding a little oil and salt, and put it on the heat. Next to it, we prepare a bowl of cold water and place a cloth on a surface.
Once the water starts to boil, we introduce the pasta squares one by one, letting them boil for about 20 seconds. We remove them with a spoon or a wooden fork and transfer them to the cold water, where we leave them for a moment to cool quickly. After all have been blanched, we place them on the cloth to dry.
For assembling the dish, we grease a baking dish with oil and add 1-2 tablespoons of the fish sauce to the bottom. Then, we place a layer of blanched sheets, followed by another layer of sauce, continuing this way until all ingredients are used. The last layer will, of course, be sauce. We place the dish in the oven for about 5 minutes, allowing the layers to 'friend' each other.
If you prefer, you can choose to serve the dish directly on a plate, arranging the layers of sauce and sheets in an artistic way so that the corners of the sheets are visible. This approach is called lasagna aperta or raviolo aperto and can also be gently heated in the microwave if necessary. This recipe is not only tasty but also a fulfilling culinary experience!
Ingredients
For 4 servings: 150 g flour or 50 g durum wheat flour (not mandatory, regular flour can be used) 2 eggs 1 tablespoon of oil salt a fillet of hake for each serving chopped bell pepper 1 cup of tomato juice 1/2 glass of wine onion (can be halved and thrown away at the end) salt, pepper parsley stems unchopped which are thrown away at the end a few pitted olives