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
QUICK PASTA WITH BACCALà MANTECATO
A great way to enjoy baccalà mantecato, before you eat it all as a spread or dip, is as a dressing for cooked pasta; 1 cup is enough to make a flavorful sauce for a pound of spaghetti, other long dry pasta, or fresh maltagliati pasta, which my father always liked. It is also good to dress potato gnocchi. Transforming the baccalà mantecato into a pasta sauce is best done in a big skillet-14 inches in diameter-into which you can drop all the pasta, straight from the cooking pot, and dress it-see the first part of chapter 3 for the basics of skillet sauces and how pasta and sauce are finished together.
Yield for 1 pound of pasta or gnocchi
Number Of Ingredients 8
Steps:
- Start cooking your dry pasta in a big pot of salted water just before starting the sauce. If you are doing fresh pasta or gnocchi, don't put it in until after you start the sauce.
- Pour the oil in the skillet, scatter the garlic in the oil, and put the pan over medium heat. Get the garlic sizzling, but don't let it get dark; stir it or shake the pan frequently. After a couple of minutes, sprinkle the pepper flakes in the oil, let them sizzle for a minute, then scrape in the baccalà spread and stir it well in the skillet.
- Let the baccalà heat up for a few minutes; ladle 2 cups of boiling water from the pasta pot into the skillet and stir it, incorporating the baccalà mantecato, garlic, and oil into a thin sauce. Bring it to a boil, stirring, add the salt and pepper to taste, then adjust the heat to keep the sauce simmering actively until the pasta is almost al dente.
- Add the drained pasta or gnocchi to the skillet, and toss to coat and finish cooking with the sauce (see page 92). Remove from the heat, toss with parsley, and serve.
CRAB AND RICOTTA MANICOTTI
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, 8 to 10 minutes. Drain.
- In a large bowl, mix together the ricotta, 3/4 cup of the Parmesan, the egg yolk, basil, crab, salt, and pepper.
- Preheat the oven to 350°F. Butter a 9 x 13 x 2-inch glass baking dish.
- Fill the manicotti with the crab mixture and place in the prepared baking dish. Top the filled manicotti with the béchamel sauce and sprinkle with the remaining 1/4 cup of Parmesan cheese. Bake until bubbly and the top is golden brown, 15 to 20 minutes. Serve immediately.
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