Cannelloni
Cannelloni au crabe et au curry
-
16 Panzani Cannelloni
-
630g of canned crab meat (100% pieces)
-
670g courgette
-
25 g of sunflower oil
-
0,25 organic vegetable bouillon cubes
-
25 g of garlic
-
150g of onion
-
30g chilli peppers
-
30g
-
de persil plat 60g
-
d’oignon-pays 25g
-
de vinaigre de maracudja ou de xérès 4g
-
de poudre de curry doux 4g
-
de poivre gris 2
-
de quatre-épices 440
-
de ricotta 200ml
-
d’eau 350g
-
1. First prepare the stuffing: blend all of the aromatics together — the de-germed garlic, onion, parsley, chilli peppers, and spring onion.
-
2. Chop courgettes into small pieces (5-8 mm wide). Saute them in the oil for 10 mins, stirring regularly. Once translucent, add in the aromatics in and cook for 5 mins, stirring well.
-
3. When the bottom begins to caramelize, add in the vinegar, pepper, allspice, and vegetable stock cube, having dissolved it in three tablespoons of water. Mix well and peel the juices from the bottom of the pan using a wooden spoon.
-
4. Stop the cooking, add the drained crab meat, 280g of ricotta, and 100ml of water. Stir the mixture together well, taste, and salt if desired.
-
5. Preheat the fan-assisted oven to 180 ° C.
-
6. Blend all of the sauce ingredients together: the liquid cream, 160g of ricotta, 100ml of water, and the strong spicy sauce. Salt to taste.
-
7. Fill the cannelloni with the stuffing, and tuck them into an oven-friendly dish.
-
8. Pour the sauce on top. Bake for 30 mins on rotating heat.
-
For a more golden result, finish up by broiling it for 3 mins!
You might also like
Sérénade de Farfalle du marché florentin
Farfalle
Make recipe
Gratin de Fettucine à la dinde, fromage mozzarella et cottage
Fettuccini
Make recipe
