Seafood Cannelloni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8-10 Cannelloni Pasta rectangles, cooked
2 Shallots, peeled and finely chopped
3 tsp butter
7 oz. small raw prawns, shelled and deveined
7 oz. white crab meat
3 T. cognac
1 T. chopped fresh dill
BECHAMEL SAUCE
2 oz. butter
2 oz. corn flour
17 oz. milk
Salt & Pepper
3 oz grated Parmesan cheese
Extra butter
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Directions: |
Directions:1. Preheat oven to 475º
2. Place the shallots and butter in a saucepan and sweat for about a minute, making sure that the butter does not burn. Add prawns, crabmeat and cognac. Season to taste.
3. Cook for 2-3 minutes
4. To make béchamel sauce, place butter and flour in a pan and mix together over medium heat. Add the milk slowly to turn into smooth roux sauce. This sauce should have a rather thick consistency. Add half of the béchamel sauce to the prawn and crab mixture and sprinkle with fresh dill. Have the pasta rectangles ready on a work surface in front of you. Fill them with the mixture and roll into tube shapes. Butter an oven dish and arrange the cannelloni in it. Cover with the rest of the béchamel sauce and sprinkle with the Parmesan Cheese. Add few knobs of butter if you wish. Place in a heated oven for about 8 minutes or until surface is well browned. Serve with crispy green salad. |
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