Seafood Cannelloni

Primo
Mon, 07/21/2014 - 03:05
Difficult Level
High
Cooking Time
1 h
Cost
High

Recipe by Michele De Leo

(serves six people)

Ingredients

plain flour
400 g
soft wheat flour
100 g
eggs
5
extra virgin olive oil
salt
red prawns
500 g, fresh
aubergines
2
provola cheese
200 g
basil
small fresh bunch
fresh marjoram
chopped
clams
200 g
mussels
200 g
venus clams (tartufi di mare)
200 g
cherry tomatoes
100 g ripe
garlic
1 clove
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Preparation

To make the pasta, mix the two types of flour and the salt in a bowl. Add the olive oil and eggs, and mix until the ingredients start to form a ball. Transfer the mixture to a lightly floured surface and knead for 3-5 minutes until the dough becomes smooth. Pass through a pasta machine three or four times then cut into rectangles roughly 15 x 10 cm. (6 x 4 inches). Cook pasta in salted, boiling water for 1-2 minutes, then cool. Meanwhile, cut the aubergines into slices about 2cm thick and sprinkle with salt. Leave for 15 mins, then rinse carefully and dry. Fry the aubergine slices in hot olive oil. Let them drain on some kitchen paper. Then skin and de-vein the prawns and season them with a little olive oil, salt and marjoram. Leave to one side. Slice the provola thinly.
To make the sauce, clean the mussels and clams. Put them in a pan over the heat and cover until they open, tossing lightly from time to time. Remove the shells and put the shellfish and their liquid to one side. In another pan, sautè the oil and garlic. Add the tomatoes, a swirl of olive oil, and the liquid from the shellfish. Boil for a few minutes, then add the shellfish.
To assemble, on each rectangle of pasta place a layer of fried aubergine, then a layer of thinly sliced provola, then some whole fresh basil leaves, then a layer of prawns. Roll up into a sausage shapes, place in a shallow baking dish and cook in a preheated, humid oven for 5-6 minutes at 160°C. (Place an ovenproof dish of water at the bottom of the oven to ensure pasta stays moist.) Serve the cannelloni on a bed of tomato and shellfish sauce.

Decorate with red mullet or crab and serve.