Cannelloni....and other pasta dishes?!
i really want to try cooking something different!. I have never tried stuffed pasta , but i bought some Cannelloni shells and i would like to know what i would do next!. I would love you to recommend a recipe that that tastes great and incorporates Caribbean ingredients as thats where i am from!. Other pasta recipes would also be appreciated!.
Thank you for all your help in advance!.Www@FoodAQ@Com
Thank you for all your help in advance!.Www@FoodAQ@Com
Answers:
Crab and Ricotta Cannelloni
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat!. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes!. Drain pasta!.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper!.
Preheat oven to 350 degrees F!.
Fill the cannelloni with the crab mixture and place in a buttered baking dish!. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese!. Bake until bubbly and the top is golden brown, about 15 to 20 minutes!. Serve immediately!.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
In a medium saucepan, melt the butter over medium heat!. Add the flour and whisk until smooth, about 2 minutes!. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil)!. Remove from the heat and stir in the salt, pepper, and nutmeg!. (The sauce can be made up to 3 days ahead!. Cool and then cover and refrigerate!.)
Yield: about 4 cupsWww@FoodAQ@Com
1 box (8 ounces) cannelloni or manicotti pasta (about 12 shells)
1 cup whole milk ricotta cheese
3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
1 egg yolk
1/2 cup chopped fresh basil leaves
1 pound lump crabmeat
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
Bechamel Sauce, recipe follows
Bring a large pot of salted water to a boil over high heat!. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes!. Drain pasta!.
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper!.
Preheat oven to 350 degrees F!.
Fill the cannelloni with the crab mixture and place in a buttered baking dish!. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese!. Bake until bubbly and the top is golden brown, about 15 to 20 minutes!. Serve immediately!.
Bechamel Sauce:
5 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch freshly grated nutmeg
In a medium saucepan, melt the butter over medium heat!. Add the flour and whisk until smooth, about 2 minutes!. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil)!. Remove from the heat and stir in the salt, pepper, and nutmeg!. (The sauce can be made up to 3 days ahead!. Cool and then cover and refrigerate!.)
Yield: about 4 cupsWww@FoodAQ@Com
You will need to bar boil the Cannelloni so that you can work with them when you stuff them!. Don't overcook otherwise they will fall apart cook just until short of al dente!. They can be stuffed with anything but usually a cheese base works well!. Use a soft cheese such as ricotta!. You can add any Caribbean herbs or spices to the cheese with some type of leafy vegetable such as spinach, kale or any one that you knew from home that you can purchase where you live now!. You will want to make a sauce also because when you bake them off you will want the pasta covered so they don't burn or dry out!. You can create any sauce using a tomato base or bechamel base!. Bechamel is nothing more than dairy and some flour mixed with herbs/spices or your chioce!. You can invent almost anything you want!. You can follow any good Italian recipe and just change the typical Italian herbs/spices with Caribbean!.Www@FoodAQ@Com
Lets give it a whirl!.
how about making a little beef stuffing as if it were a patty (god I love them) sautee beef, tumeric, green onion, garlic, a scotch bonnett!.!.!.!.!.!. add a little water for consistnecy and stuff away!. I might make a coconut milk based sauce for the top!.
Another might be a twist on Escovitch!. shrimp stuffed canneloni with a paw paw sauce!?!?Www@FoodAQ@Com
how about making a little beef stuffing as if it were a patty (god I love them) sautee beef, tumeric, green onion, garlic, a scotch bonnett!.!.!.!.!.!. add a little water for consistnecy and stuff away!. I might make a coconut milk based sauce for the top!.
Another might be a twist on Escovitch!. shrimp stuffed canneloni with a paw paw sauce!?!?Www@FoodAQ@Com