Cannelloni with Seafood Recipe
Cannelloni is a dish as characteristic of Italy as pizza and pasta, although in fact it is pasta with all kinds of fillings. I suggest you get acquainted with cannelloni with seafood. Interestingly, I met the idea of using crab sticks in this recipe precisely in the vastness of the Italian (!) culinary blogosphere. Apparently, there are problems with fresh crabs in Italy, and then high-quality crab sticks may well diversify the taste of the dish and add those sweet crab notes to it. 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!
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the products. If you use ready-made cannelloni, you may need to boil them beforehand (follow the instructions on the package). Defrost the seafood. For the filling, you will need an assortment of seafood – shrimp / scallops / octopus / crab / quality surimi / squid, etc. It is advisable to buy seafood separately and choose frozen. Since they are usually already overcooked in the finished assortment, and when cooked they become even more tasteless and rubbery. * * If you cook cannelloni yourself, add a pinch of fresh herbs to the dough.
  2. To make bechamel: fry one tablespoon of flour in a tablespoon of butter over low heat 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. Shrimps are cleaned from the shell and intestinal vein. Cut all seafood and crab sticks into large pieces. Chop the chili pepper into thin rings, chop the garlic.
  4. Seafood, crab sticks, garlic, chili rings, basil and thyme leaves are sufficiently coarsely chopped / chopped with a knife / using a blender / chopper.
  5. Heat the olive oil, add the seafood mass to it, season with salt and pepper and fry everything together for about 2 minutes. At this stage, you can pour and evaporate dry white wine (optional). Turn off the heat, let it cool down a little.
  6. Meanwhile, prepare the filling. Heat the olive oil, add a sprig of thyme and basil to the pan (for flavoring), put garlic cloves and cherry tomatoes, cut into thin slices. Fry everything together until the garlic is slightly browned and cherry juice is released (about 3 minutes). After that, remove the sprigs of greens and add the previously cooked bechamel to the tomato sauce. Add salt and pepper to taste, green leaves, mix well and warm everything together for a few minutes on low heat.
  7. Fill the cannelloni and put them in a greased form with vegetable oil.
  8. Pour over the prepared sauce. * Cheese is not required in this recipe. In real Italian cuisine, seafood and hard cheeses (with a pronounced taste) are not used together.
  9. But don’t worry, if you like the savory crust, it will still turn brown after holding the cannelloni in the oven for 10-15 minutes at 180 degrees.
  10. Here is a sunny and delicious piece of Italy, which you can easily treat yourself to in your kitchen, nostalgic for summer holidays or looking forward to new trips to the land of the sun, pizza and pasta))
0 0 votes
Article Rating
       

Related posts:

Cannelloni with Ricotta and Spinach Recipe Cannelloni with Sea Cocktail Recipe Cannelloni “Festive” Recipe Tender Cannelloni “Christmas” Recipe Cannelloni with Pumpkin Recipe Cannelloni with Minced Meat and Cheese Recipe Cannelloni with Chicken and Spinach Recipe Cannelloni Recipe Rice Noodles with Seafood Recipe Paella with Seafood and Green Peas Recipe Bucatini with Seafood in an Envelope Recipe Thick Creamy Soup of Assorted Fish and Seafood Recipe