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Still Life with Basil in Mortar, Parmesan and Olive Oil
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La Belle Cuisine
Roasted Pepper Sauce
Cooking at a Glance - Pasta
Books, Inc., Weldon Owen,
Reprinted by permission.
Makes 8 main-dish servings
ounces skinless fresh or frozen salmon fillets or
two 6-1/8-ounce cans
boneless, skinless salmon,
drained and broken up
2 large red sweet peppers
1/3 cup Pesto (recipe follows)
9 dried lasagne noodles
1/2 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 beaten egg
1 cup ricotta cheese
8 ounce package cream cheese, softened
salmon, if frozen. Halve the red sweet peppers; remove stems,
membranes. Place peppers, cut-sides down, on a foil-lined
Bake in a preheated 425-degree F oven for 20 to 25
skins are blistered and dark. Remove from baking
in a paper bag. Close bag; let stand about
30 minutes to steam the
so skins peel away more easily.
(Or, place the bag in the freezer
minutes.) Using a sharp
knife, remove the skin from the peppers,
it off in strips.
Discard skins. Reduce oven temperature to 375
prepare pesto as directed. Set aside.
If using fresh or thawed frozen
salmon fillets, in a large skillet bring
1 1/2 cups water to boiling.
Meanwhile, measure the thickness of the salmon fillets. Add salmon
skillet. Return just to boiling and reduce heat. Cover and
4 to 6
minutes per 1/2 inch thickness. Drain, discarding cooking
fork to break fish into bite-size pieces. Set aside.
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add
Reduce heat slightly.
uncovered, for 10-12 minutes, or till al
(Or, cook according to package directions.)
Drain immediately. Rinse with
cold water; drain again.
a food processor bowl or blender container, process or blend the
peppers till nearly smooth. Add sour cream, flour, salt, and
Process or blend till combined. Set aside.
a medium mixing bowl combine egg, ricotta cheese, and cream
in pesto and cooked or canned salmon.
Lightly grease a 2 quart rectangular baking dish. Arrange
of the noodles
in the bottom of the dish. Spread with one third (about
1 1/4 cups) of the
cheese mixture. Repeat layers twice. Carefully spread
roasted red pepper
mixture over the top layer.
Bake, uncovered, in a 375 degrees oven for 30-35 minutes,
through. Let stand for 10 minutes before serving.
1/2 cups firmly packed fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup pine nuts or slivered almonds
1 large clove garlic, sliced
1/8 teaspoon salt
1/4 cup olive oil
a food processor bowl or blender container combine basil, Parmesan cheese,
Romano cheese, pine nuts or almonds, garlic, and salt. Pour in olive oil
or cooking oil. Cover and process or blend with several on/off turns till
a purée forms, stopping the machine several times and cleaning the sides
a rubber spatula. Store any remaining pesto in 1/4-cup portions,
and frozen for up to 1 year or refrigerated for up to 2 days.
bring to room temperature.
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