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Lumache Giganti seafood
- Preparation Time: 40 min.
- Cooking time: 19 min.
- Servings: 4
- Difficulty: Low
1 Preheat the oven to 180°C. Bring a large saucepan of salted water to the boil.
2 Next make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, and gently fry for a few minutes until soft but not coloured. Increase the heat to medium-high and add the diced tomatoes. Cook until beginning to soften, then add the canned tomatoes. Cook for a minute or two, then season with a good pinch of sugar. Remove from the heat and set aside.
3 Add the Lumache Giganti to the boiling water. Cook for 5 minutes, then drain and set aside. Heat the oil in a frying pan over medium heat. Fry the shallots and garlic until soft but not coloured. Add the diced courgette and cook until it begins to colour and soften slightly. Reduce the heat a little and stir in the wine and lemon juice.
4 When the liquid has almost evaporated, stir in the peppers, then add the seafood, thyme, parsley and black pepper to taste. Cook for a further minute. Place the lumaconi in a lasagne dish, hollow side facing upwards. Pour the seafood mixture over the lumaconi, distributing it evenly. Add the tomato sauce, spreading it evenly to cover the entire dish.
5 Sprinkle with the grated cheeses, finishing with the Parmigiano. Place on a low shelf in the oven and bake for 35-40 minutes until golden brown. Serve with rocket salad and lemon wedges.
- 400 g Lumache Giganti
- 1 tbsp olive oil
- 3 shallots, thinly chopped
- 2 garlic clove, thinly chopped
- 1 large courgette, diced
- 3/4 cup dry white wine
- juice of ½ lemon
- ½ red pepper, deseeded and diced
- ½ yellow pepper, deseeded and diced
- 450 g mixed seafood, such as scallops, prawns, squid, mussels
- 2 tsp thyme, chopped
- 2 tbsp parsley, chopped
- 25 g low fat hard cheese, grated
- 25 g mozzarella, coarsely grated
- 2 tsp freshly grated Parmigiano Reggiano
- freshly ground black pepper
- Protein 25 g
- Fat 25 g
- Carbohydrate 90 g
- Dietary Fibre 10 g
- Cholesterol 30 mg