Prawn Cannelloni
Photo: flickr user Keren_
Ingredients
cup olive oil
cup chopped onions
teaspoon Emeril's Essence see * Note
teaspoon salt
teaspoon crushed red pepper
2 tablespoons minced garlic
cup red wine
2 cans Italian-style tomatoes - (28 oz ea) with the juices
cup chopped fresh basil
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
2 bay leaves
1 cup heavy cream
3 teaspoons olive oil
cup chopped yellow onion
3 ounces finely-chopped pancetta
2 teaspoons Emeril's Essence see * Note
teaspoon salt
teaspoon crushed red pepper
2 teaspoons minced garlic
4 teaspoons tomato paste
6 tablespoons dry white wine
pound peeled deveined shrimp chopped
(abt 1 lb with shells and heads)
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
cup ricotta
cup grated Parmesan plus additional
cup grated Parmesan, if desired for garnish
1 lrg egg beaten
1 box cannelloni - (8 oz)
(or manicotti shells)
Preparation
1
For the Sauce: Heat the olive oil in large pot over medium-high heat. Add the onions, Essence, salt and red pepper, and saute until the onions are soft, about 5 to 6 minutes. Add the garlic and saute for 30 seconds. Add the wine and reduce by 1/2. Add the tomatoes and their juices, the basil, thyme, oregano and bay leaves and bring to boil.
2
3
For the Cannelloni: Preheat the oven to 350 degrees.
4
Heat the olive oil in large skillet over medium-high heat. Add the onions, pancetta, Essence, salt, and red pepper and cook until the onions are soft, about 4 minutes. Add the garlic and saute for 30 seconds. Add the tomato paste and wine, and stir well to incorporate. Cook until half of the wine has evaporated, about 2 minutes. Add the shrimp and cook until just pink, 2 to 3 minutes. Add the basil and oregano, stir well, and remove from the heat. Spread the mixture onto a baking sheet or large plate to cool quickly.
5
6
Butter a 13- by 9-inch baking dish. Spread about 1 cup 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 cup of filling and place on the tomato sauce. Repeat with the remaining pasta and filling, lining up in rows in the pan.
7
8
If desired, sprinkle each serving with additional grated Parmesan.
Tools
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Yield:
4.0 servings
Added:
Saturday, February 13, 2010 - 5:52am