Lasagne of yabbies

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Courtesy Bert Lozey, Rendezvous, Perth, Western Australia

Serves 4


1 kg tomatoes
100 g flour
1 egg
1 tsp olive oil
assorted flower petals and herbs
saffron strands


To make tomato essence blend one kilo of fresh ripe tomatoes, put on the stove and bring to boil, remove and strain through a fine cloth. Reduce the tomato juice by approximately 80 per cent until a syrupy texture with sweet taste is reached. The natural sweetness and flavour of the tomato should not need any extra seasoning.

To make pasta combine 100 grams of flour, 1 egg, 1 teaspoon of olive oil and salt. Knead until firm and very smooth - let rest for about 1/2 hour then roll out two sheets until very thin.

Place flower petals, herbs and saffron strands on the sheets, then cover with the remaining sheets of pasta. Roll out very thin again. The finished pasta will show the flowers and herbs through the dough.

Cut into 5 inch square and boil in soft water for about 4-5 minutes. Assemble dish with sautéed Yabby tails, diced tomato and zucchini. Spoon over some tomato essence and sprinkle with pickled herbs, some flower petals and perhaps some aged grated cheese.