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Print Recipe
Cannelloni with Seafood Recipe
Cannelloni-the same characteristic of Italy dish as pizza and pasta, although in fact it is a pasta with all sorts of fillings. I suggest you get acquainted with cannelloni with seafood. Interestingly, the idea of using crab sticks in this recipe, I met it in the vast Italian (!) culinary blogosphere. Apparently, in Italy there are problems with fresh crabs, and then high-quality crab sticks can quite diversify the taste of the dish and add to it those most sweet crab notes. In our latitudes, the situation with crabs is much worse, and sometimes you really want to treat yourself to Italian dishes, well - there is nothing easier!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. If you use ready-made cannelloni, you may need to pre-boil them (follow the instructions on the package). Defrost the seafood. For the filling you will need assorted seafood - shrimp/scallops/octopus/ crab/ surimi quality/ squid, etc. Seafood is advisable to buy individually and choose frozen. Since in ready-made assorted, they are usually already digested, and in the preparation become even more tasteless and rubber. * * If you cook cannelloni yourself - add a pinch of fresh herbs to the dough.
    Prepare the products. If you use ready-made cannelloni, you may need to pre-boil them (follow the instructions on the package). Defrost the seafood. For the filling you will need assorted seafood - shrimp/scallops/octopus/ crab/ surimi quality/ squid, etc. Seafood is advisable to buy individually and choose frozen. Since in ready-made assorted, they are usually already digested, and in the preparation become even more tasteless and rubber.
* * If you cook cannelloni yourself - add a pinch of fresh herbs to the dough.
  2. To prepare the béchamel: fry on low heat one tablespoon of flour in the tablespoon of butter until Golden brown. Gradually adding milk, stir the sauce, preventing the formation of lumps. When the sauce thickens, turn off the heat, add a whole sprig of thyme and set aside.
    To prepare the béchamel: fry on low heat one tablespoon of flour in the tablespoon of butter until Golden brown. Gradually adding milk, stir the sauce, preventing the formation of lumps. When the sauce thickens, turn off the heat, add a whole sprig of thyme and set aside.
  3. Meanwhile, prepare the filling. Shrimp clear from the shell and intestinal vein. All seafood and crab sticks cut into large pieces. Chilli cut into thin rings, chop the garlic.
    Meanwhile, prepare the filling. Shrimp clear from the shell and intestinal vein. All seafood and crab sticks cut into large pieces. Chilli cut into thin rings, chop the garlic.
  4. Seafood, crab sticks, garlic, chili rings, Basil and thyme leaves roughly enough to chop/chop with a knife/using a blender/chopper.
    Seafood, crab sticks, garlic, chili rings, Basil and thyme leaves roughly enough to chop/chop with a knife/using a blender/chopper.
  5. Heat the olive oil, add to it a lot of seafood, salt, pepper and fry all together for about 2 minutes. At this stage, you can pour and evaporate dry white wine (optional). Turn off the heat, let cool a little.
    Heat the olive oil, add to it a lot of seafood, salt, pepper and fry all together for about 2 minutes. At this stage, you can pour and evaporate dry white wine (optional). Turn off the heat, let cool a little.
  6. Meanwhile, prepare the fill. Heat olive oil, add a sprig of thyme and Basil to the pan (for aromatization), put garlic cloves and cherry tomatoes cut into thin plates. Fry all together until lightly Browning garlic and until cherry juice is not given (about 3 minutes). After that, remove the sprigs of herbs and add to the tomato sauce previously prepared Bechamel. Add salt and pepper to taste, green leaves, mix well and heat all together for a few minutes over low heat.
    Meanwhile, prepare the fill. Heat olive oil, add a sprig of thyme and Basil to the pan (for aromatization), put garlic cloves and cherry tomatoes cut into thin plates. Fry all together until lightly Browning garlic and until cherry juice is not given (about 3 minutes). After that, remove the sprigs of herbs and add to the tomato sauce previously prepared Bechamel. Add salt and pepper to taste, green leaves, mix well and heat all together for a few minutes over low heat.
  7. Fill cannelloni and put them in a greased with vegetable oil form.
    Fill cannelloni and put them in a greased with vegetable oil form.
  8. Pour the prepared sauce. * This recipe does not require cheese. In real Italian cuisine seafood and hard cheeses (with a pronounced taste) are not used together.
    Pour the prepared sauce.
* This recipe does not require cheese. In real Italian cuisine seafood and hard cheeses (with a pronounced taste) are not used together.
  9. But do not worry, if you enjoy a savory crust, she still blushed, after will hold the cannelloni in the oven for 10-15 minutes at 180 degrees.
    But do not worry, if you enjoy a savory crust, she still blushed, after will hold the cannelloni in the oven for 10-15 minutes at 180 degrees.
  10. Here is a Sunny and appetizing piece of Italy, you can easily pamper yourself in your kitchen, nostalgic about the summer holidays or looking forward to new trips to the country of sun, pizza and pasta))
    Here is a Sunny and appetizing piece of Italy, you can easily pamper yourself in your kitchen, nostalgic about the summer holidays or looking forward to new trips to the country of sun, pizza and pasta))

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