Seafood Cannelloni

recipes

Seafood Cannelloni

Serves:

2021-01-02

Ingredients

300g Mixed seafood leftovers (calamari, mussels, prawns, any fish)
100g brie cheese (Ermitage)
200g ricotta (Benna)
50g frozen spinach leaves, defrosted and squeezed
200g parmesan grated
16 cannelloni
50g butter
50g flour
450ml milk, warmed (Benna)
1 tsp nutmeg

Method

Clean the fish and seafood from skins and shells and blend together in a food processor with the brie cheese and ricotta. Chop the spinach and mix into the seafood mix along with half the Parmesan. Using a piping bag, fill the 16 cannelloni shells. Make a béchamel sauce by melting the butter in a pan and whisk in the flour. Cook for a minute then gradually pour in the warmed up milk whisking continuously. Flavor with the nutmeg and cook for another minute then remove off the heat. Pour some béchamel as a base in an ovenproof dish and lay over the filled cannelloni. Sprinkle with the remaining Parmesan and bake at 180°C for 15-20 minutes or until cooked through and bubbling.

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Cannelloni tal-Frott tal-Baħar

Ingredients

300g frott tal-baħar imħallat (kalamari, maskli, gambli kbar, ħut)
16-il cannelloni
50g butir
50g dqiq
450ml ħalib
kuċċarina noċemuskata
200g parmiġġjan maħkuk
200g irkotta
100g ġobon brie
50g Spinaċi

Method

Naddaf il-ħut u l-frott tal-baħar minn ġlud u qxur u ħallat flimkien fi processor tal-ikel mal-ġobon brie u l-irkotta. Qatta’ l-ispinaċi u ħawwad fit-taħlita tal-frott tal-baħar flimkien ma’ nofs il-parmiġġjan. Uża piping bag biex timla s-16-il kannelloni. Ipprepara z-zalza bechamel billi ddewweb il-butir ġo taġen u tħawwad id-dqiq. Sajjar għal minuta, imbagħad ferra’ gradwalment il-ħalib imsaħħan billi tħawwad kontinwament. Ħawwar bin-noċemuskata u sajjar għal minuta oħra, imbagħad neħħi minn fuq in-nar. Ferra’ ftit bechamel bħala bażi f’dixx tal-forn u qiegħed fuqha l-kannelloni mimlija. Roxx bil-parmiġġjan li jifdal u aħmi f’temperatura ta’ 180°C għal 15-20 minuta jew sakemm ikunu msajra u jiftaħ ibaqbaq.

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