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Receta Prawn Cannelloni
by Global Cookbook

Prawn Cannelloni
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Ingredientes

  • 1/4 c. extra virgin olive oil
  • 1 1/2 c. minced onions
  • 1 1/2 tsp Emeril's Essence see * Note
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 2 Tbsp. chopped garlic
  • 1/2 c. red wine
  • 2 can Italian-style tomatoes - (28 ounce ea) with the juices
  • 1/4 c. minced fresh basil
  • 2 Tbsp. minced fresh thyme
  • 1 Tbsp. minced fresh oregano
  • 2 x bay leaves
  • 1 c. heavy cream
  • 3 tsp extra virgin olive oil
  • 2/3 c. minced yellow onion
  • 3 ounce finely-minced pancetta
  • 2 tsp Emeril's Essence see * Note
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper
  • 2 tsp chopped garlic
  • 4 tsp tomato paste
  • 6 Tbsp. dry white wine
  • 2/3 lb peeled deveined shrimp minced
  •     (abt 1 lb with shells and heads)
  • 3 Tbsp. minced fresh basil
  • 2 tsp minced fresh oregano
  • 1 1/3 c. ricotta
  • 1/2 c. grated Parmesan plus additional
  • 1/2 c. grated Parmesan, if you like for garnish
  • 1 lrg egg beaten
  • 1 box cannelloni - (8 ounce)
  •     (or possibly manicotti shells)

Direcciones

  1. For the Sauce: Heat the extra virgin olive oil in large pot over medium-high heat. Add in the onions, Essence, salt and red pepper, and saute/fry till the onions are soft, about 5 to 6 min. Add in the garlic and saute/fry for 30 seconds. Add in the wine and reduce by 1/2. Add in the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil.
  2. Reduce the heat and simmer till the sauce has thickened somewhat, but is still chunky, about 45 min. Add in the cream and simmer for 5 min. Remove from the heat. Throw away the bay leaves, adjust the seasoning, to taste, and let sit while making the filling.
  3. For the Cannelloni: Preheat the oven to 350 degrees.
  4. Heat the extra virgin olive oil in large skillet over medium-high heat. Add in the onions, pancetta, Essence, salt, and red pepper and cook till the onions are soft, about 4 min. Add in the garlic and saute/fry for 30 seconds. Add in the tomato paste and wine, and stir well to incorporate. Cook till half of the wine has evaporated, about 2 min. Add in the shrimp and cook till just pink, 2 to 3 min. Add in the basil and oregano, stir well, and remove from the heat. Spread the mix onto a baking sheet or possibly large plate to cold quickly.
  5. In a large bowl, combine the ricotta, 1/2 c. of the Parmesan, the shrimp mix and egg. Adjust seasoning, to taste.
  6. Butter a 13- by 9-inch baking dish. Spread about 1 c. of the tomato sauce over the bottom of the dish. Working from both ends, using a pastry bag, stuff each manicotti shell with about 1/4 c. of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan.
  7. Pour the remaining sauce over the cannelloni and cover tightly with foil. Bake for 45 min to 1 hour. Uncover and continue baking till golden and bubbling, about 10 min. Remove from the oven and allow to rest for 10 min before serving.
  8. If you like, sprinkle each serving with additional grated Parmesan.
  9. This recipe yields 6 to 8 servings.