Cannelloni Stuffed With Lobster Cheese And Fresh Herbs Recipes

CANNELLONI STUFFED WITH LOBSTER, CHEESE AND FRESH HERBS

Steps:

• Preheat the oven to 375?F. Grease a 9 x 13-inch casserole with 1 teaspoon olive oil. To cook the pasta, combine 6 quarts water, 1 tablespoon olive oil, and 1 teaspoon salt in a large pot over high heat. Bring to a boil, add the pasta, and cook until al dente, about 8 minutes. Remove from the heat, drain, and rinse. Toss with 1 teaspoon olive oil; reserve. Meanwhile, melt 8 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring frequently. Add the milk and whisk to combine well. Bring to a boil, stirring frequently, and cook for 5 minutes, until very thick and the floury taste is gone. Season with 3/4 teaspoon salt, 1/4 teaspoon white pepper, and the nutmeg. Remove from the heat and press plastic wrap onto the surface of the sauce so that a skin will not form; reserve. Combine the remaining 4 tablespoons butter with the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the onions and cook until softened, about 6 minutes. Add the garlic and cook for 2 minutes longer. Transfer to a mixing bowl and add the shrimp, crabmeat, lobster, herbs, and 1/2 cup of the sauce. Gently toss to combine. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper. Stuff each of the cannelloni with 1/4 cup of the shellfish filling and place them side by side in the prepared casserole. Sprinkle any remaining filling on top of the cannelloni. Pour the sauce over the cannelloni, sprinkle with the grated Parmesan, and bake until heated through, bubbly, and golden brown, about 30 minutes. Makes about 8 servings. To serve drizzle with truffle oil and parmesan shavings

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.