When your secondo mama extends an invite, one must go running! On the menu appetizers a plenty, Caesar Salad with a twist (which was pancetta and roasted cherry tomatoes) seafood lasagna,homemade bread from my mom, Tuscan Pear Cake….and to drink Pomegranate martinis, Far Niente Cabernet, and butteries in Ms. Linda’s famous Tiffany shot glasses. It was a day of total decadence. So now you know why I went a running!! Here are some great photos of the meal. Ceasar with a twist!
Tuscan Pear Cake
And the absolute best lasagna I’ve ever had….Seafood Lasagna. You’ve got grouper, shrimp and scallops in it, but what really rounds out this dish is the Bechamel sauce.
Linda got this recipe from the Tampa Treasures Cookbook (1992). It is always such a joy going to her home to eat. There is a sense of elegance that goes into everything she does. I leave her home with a full belly, a smile on my face, and so grateful to have her as my secondo mama. Linda and my mom always inspire me to be a better cook and to make sure all my meals are cooked from the heart and placed on beautiful china. Life’s too short to eat off of Dixie disposables. Enjoy the recipe- you won’t be disappointed.
1/2 stick of butter
1/4 c flour
2 cups milk
Salt & Pepper to taste
1 lb grouper – skinned
1 tbs. butter
1 tbs. shallots; finely chopped
2 cloves garlic; chopped
1 lb. scallops
Salt, pepper, lemon juice to taste
1/2 cup dry white wine
2 cup mushrooms; thinly sliced
1 cup fresh tomatoes; chopped
1/2 cup heavy cream
1/2 tsp. red pepper flakes
3 tbsp parsley chopped
9 lasagna noodles
1 cup Gruyere cheese
Bechamel Sauce- melt butter in saucepan. Add flour; stirring 2 minutes with wire whisk. Add milk, salt, pepper. Whisk over medium heat until thick. Reduce heat. Cook 5 more minutes.
Poach fish. Cook noodles. Melt butter in large skillet. Add shallots, garlic shrimp and scallops. Sprinkle with salt and pepper, lemon juice. Saute shrimp- add wine- heat until boiling. With slotted spoon remove shrimp, scallops and spices to large bowl. Cook sauce 5 minutes. Add bechamel sauce- add tomatoes. Simmer for 5 minutes. Add cream, red pepper flakes, and parsley.
Preheat oven to 375 degrees. Grease a 13 X 9 X 2 pan. Spoon sauce on bottom. Add 1/2 of shrimp/scallops. Spoon sauce over. Cover with 3 noodles. Add fish and sauce. Cover with 3 noodles. Add rest of shrimp/scallops. Spoon over sauce. Cover with 3 noodles. Cover with remaining sauce. Sprinkle with cheese. Bake 30 minutes. Dive in!
Bob summed it up for all of us! Yummy!