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lasagna gratin with Norwegian smoked salmon and broccoli

Lasagnette au gratin with Norwegian smoked salmon and broccoli: a recipe imagined by Gianpaolo Ghilardotti, the chef-entrepreneur at the head of Foodlab


The enveloping consistency of bechamel meets the slightly smoky taste of Norwegian salmon and the pleasantly bitter taste of broccoli. A recipe created by Gianpaolo Ghilardottithe chief entrepreneur at the head of food laboratory, an Italian company based in the Parma food valley that carefully selects, processes and smokes a high quality product that is always fresh, never frozen, and then distributes it throughout Italy. From the cold and deep fjords of Norway, all the taste of Salmonslowly smoked with a technique honed over the years, selecting woods and dosing times.

A starter that is not only good, but also healthy: Norwegian salmon is in fact rich in high-quality proteins, vitamins, minerals and omega-3s that help strengthen the visual and nervous system. A perfect recipe to surprise during family lunches and dinners, but also to bring a high quality product to the table on special occasions.

Ingredients for 4 persons)

Preparation time: 45 minutes

For the bechamel

1 liter of fresh whole milk

¼ onion

80g butter

50 g “00” flour

Nutmeg to taste

Salt to taste

For the lasagna

4 sheets of lasagna noodles

400g broccoli tufts

300 g Smoked Norwegian Salmon from Foodlab’s Fumara range

400 g “modified” bechamel sauce

10g butter

20g gratin bread

20 g grated Parmigiano Reggiano

Extra virgin olive oil to taste

Preparation:

For the bechamel

· Melt the flour in the butter, add the onion and simmer for 1 minute.

· Add the hot milk and season with salt. For a lighter “modified” béchamel, replace half a dose of milk with the cooking water from the broccoli tufts put in parallel to boil in a little salted water (keep separate).

· Continue cooking over low heat for 1 minute, stirring constantly and adding a pinch of nutmeg.

· Remove from the heat and leave to cool with a few knobs of butter on top.

For the lasagna

· Blanch the lasagna pasta sheets in the broccoli water, adding a little extra virgin olive oil. Spread the leaves on a tea towel and let them cool.

· Butter a baking sheet, place a light base of béchamel on it and spread out a sheet of pasta. Make another thin layer of béchamel (about ¼ of the total) and add 1/3 of the boiled broccoli and 1/3 of the julienned smoked Norwegian salmon. Cover with another sheet of pasta and repeat the operation until you have 3 layers of stuffing and 4 of pasta. On the last layer add only the béchamel.

· Finally, sprinkle with the gratin bread, a pinch of grated parmesan and grease with a little melted butter.

· At this stage, cut the lasagne into 4 pieces and bake at 220°C for 15 minutes; finish on the grill.

The dish is ready to be served hot and decorated with a few green tufts of broccoli.

food laboratory was born in 2000 in the heart of the Parma food valley from the entrepreneurial idea of ​​three brothers – Gianpaolo, Francesco and Elisabetta Ghilardotti – who transformed their passion for cooking into a company specializing in the processing and marketing of smoked products, marinated and flavored salmon and other types of smoked fish. Much progress has been made since: today the company is positioned as a leader in its reference market. In the current plant in Polesine Zibello, in the province of Parma (recently expanded), about 140 employees find work (which increases to more than 250 in times of peak activity) and 5,000 tons of raw materials are processed each year . The turnover in 2021 was around 43 million euros. Every day, Italian families and the chefs of the best restaurants taste and use Foodlab salmon.

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Edition 5


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