Crab Lasagna, Speck & Peas - Chef Luca Ciano
Join Chef Luca Ciano and cook these delicious Almond Crusted Prosciutto & Ricotta Fritters from his TV show Luca's Key Ingredient on Channel 10!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lucaciano.com.
Ingredients
- 375 g ‘Chef Luca Ciano’ fresh lasagna sheets
- 200 g crab meat
- 100 g speck, thinly sliced
- 1 jar ‘Chef Luca Ciano’ Creamy Tomato + Smoked Paprika
- 200 g peas
- 50 ml extra virgin olive oil
- 50 g unsalted butter, room temperature
- salt & pepper
- Béchamel Sauce
- 1.2 ml milk
- 70 g unsalted butter
- 75 g plain flour
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