CRAB AND RICOTTA CANNELLONI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
- In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.
- Preheat oven to 350 degrees F.
- Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)
- Yield: about 4 cups
SEAFOOD CANNELLONI
Categories Fish Pasta Shellfish Bake Broil Christmas Casserole/Gratin Scallop Shrimp Cognac/Armagnac White Wine Fall Winter Gourmet
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make sauce:
- Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes. Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.
- Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
- Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes. Add warm seafood stock all at once, whisking, and bring to a boil, whisking. Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.
- Make seafood filling:
- Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add remaining 1/2 cup cream and pulse just until combined. Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.
- Cook pasta and assemble cannelloni:
- Preheat oven to 375°F.
- Boil lasagne noodles a few at a time in a large pot of boiling salted water , stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth). Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.
- Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce. Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds. Remove skewer and press it against your bottom lip: If metal is warm, casserole is hot all the way through and filling is cooked.)
- Preheat broiler.
- Remove foil and broil cannelloni about 3 inches from heat until brown spots appear, 3 to 5 minutes. Let stand 10 minutes before serving.
- Available at some supermarkets, specialty foods shops, and More Than Gourmet (800-860-9395).
TUSCAN CANNELLINI BEANS
An amazing side dish to Italian meats--pairs especially well with porchetta. I have a hard time finding dry cannellinis, so this recipe calls for canned. But if you can find the dry, I'd roll with that.
Provided by Brian Genest
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
- Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
- Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.
Nutrition Facts : Calories 216 calories, Carbohydrate 17.9 g, Cholesterol 31.4 mg, Fat 10.3 g, Fiber 4.6 g, Protein 9.5 g, SaturatedFat 5.1 g, Sodium 798.4 mg, Sugar 1.3 g
CANNELLONI
Steps:
- First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
SHRIMP AND CRAB CANNELLONI
Steps:
- For sauce:
- Heat oil in large pot over medium-high heat. Add onions and garlic and sauté until translucent, about 5 minutes. Mix in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer until sauce is reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard bay leaves. Working in batches, puree sauce in blender; return to same pot. Add cream and vinegar and simmer 15 minutes. Season to taste with salt and pepper. Refrigerate.
- For Cannelloni:
- Cook noodles in pot of boiling salted water until almost tender. Drain. Cool in bowl of cold water.
- Heat olive oil in large skillet over medium-high heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté just until opaque, about 3 minutes. Stir in basil, oregano and crushed red pepper. Cool.
- Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl. Season with salt and pepper. Mix in egg.
- Butter 13 x 9 x 2-inch glass baking dish. Spread generous 1 cup tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths. Spread scant 1/3 cup shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; refrigerate.)
- Preheat oven to 350°F. Bake foil-covered cannelloni until heated through, about 45 minutes.
More about "seafood cannelloni recipes"
SEAFOOD CANNELLONI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (2)Calories 633 per servingServings 5
- In a large skillet, heat olive oil and sauté the onion and garlic until soft and then add white wine and cook for further 2 minutes, reducing it by half, allow it to cool.
- In the mean time bring the tomato puree to the boil and season with salt and pepper, simmer for 15 minutes before adding the cream and then cook for a further 5 minutes.
- In a bowl, combine the raw seafood mixture along with the lemon zest, lemon juice, ricotta, the cooled onion mixture and the parsley or tarragon.
SEAFOOD CANNELLONI | ITALY MAGAZINE
From italymagazine.com
Category Primo
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE
From ricardocuisine.com
CREAMY SEAFOOD CANNELLONI - SUPERVALU
From supervalu.ie
SHELLFISH STUFFED CANNELLONI | EMERILS.COM
From emerils.com
CANNELLONI WITH SHRIMP AND RICOTTA FILLING - EAT …
From eatsmarter.com
SENSATIONAL LOBSTER & SEAFOOD CANNELLONI - RECIPE
From kpseafood.com
SHRIMP CANNELLONI WITH RED PEPPER CREAM SAUCE
From cookswellwithothers.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT …
From greatitalianchefs.com
SEAFOOD CANNELLONI – PALATABLE PASTIME PALATABLE …
From palatablepastime.com
10 BEST SEAFOOD CANNELLONI RECIPES | YUMMLY
10 OF THE BEST ITALIAN CANNELLONI RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
SEAFOOD STUFFED CANNELLONI - ANI'S KITCHEN
From aniskitchen.ca
SEAFOOD CANNELLONI - MENU - THE GARLIC - NEW SMYRNA BEACH
From yelp.ca
SEAFOOD CANNELLONI – ESCAL SEAFOOD
From escal-seafood.com
SHRIMP CANNELLONI - NEW WAVE FOODS
From newwavefoods.com
MEAT CANNELLONI WITH CREAMY TOMATO BéCHAMEL - COOKING FOR KEEPS
From cookingforkeeps.com
WHAT IS CANNELLONI PASTA? - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD CANNELLONI — EVERYDAY GOURMET
From everydaygourmet.tv
SHRIMP CANNELLONI #SUNDAYSUPPER - BOTTOM LEFT OF THE MITTEN
From bottomleftofthemitten.com
10 BEST SEAFOOD CANNELLONI RECIPES | YUMMLY
From yummly.co.uk
10 BEST CANNELLONI PASTA RECIPES - IZZYCOOKING
From izzycooking.com
RICETTA CANNELLONI AI FRUTTI DI MARE - ACADEMIA BARILLA
From academiabarilla.it
SEAFOOD CANNELLONI - RAGú D'AMARE
From ragudamare.com
SEAFOOD CANNELLONI RECIPE | GOOD FOOD
From goodfood.com.au
SEAFOOD CANNELLONI - ACELINE
From aceline.media
10 CANNELLONI RECIPES TO SATISFY ANY PALATE - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOW TO MAKE CANNELLONI - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CANNELLONI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SEAFOOD CANNELLONI - ACELINE
From aceline.media
CANNELLONI - LIDIA
From lidiasitaly.com
SEAFOOD CANNELLONI - RECIPE ZAZZ - RECIPEZAZZ.COM
From recipezazz.com
SEAFOOD MANICOTTI RECIPE | ONE OF THE NELLIEBELLIE RECIPES
From nelliebellie.com
SEAFOOD CANNELLONI | ITALY MAGAZINE
From italymagazine.com
SEAFOOD CANNELLONI | RECIPES OF ITALY
From recipesofitaly.com
SEAFOOD CANNELLONI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEAFOOD CANNELLONI - JOSEPH'S GOURMET PASTA
From josephsgourmetpasta.com
SEAFOOD MANICOTTI ALFREDO - SMARTYPANTSKITCHEN
From smartypantskitchen.com
13 BEST CANNELLONI RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
COPYCAT OLIVE GARDEN CANNELLONI RECIPE - RECIPES.NET
From recipes.net
TUNA CANNELLONI | FOOD FROM PORTUGAL
From foodfromportugal.com
SEAFOOD CANNELLONI - PRAIRIE MEATS
From prairiemeats.ca
14 EASY CANNELLONI RECIPES | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
You'll also love