Spanish Seafood Caneloni

Canelones del Mare

Serves 6

1 recipe Fresh Pasta (see below)

Seafood Cream Sauce
1 yellow onion, diced
2 tablespoons olive oil
1 tablespoon butter
4 cups heavy cream
3/4 cups white wine
1/4 cups brandy
2 tablespoons chopped sage
salt and pepper
200 grams manchego cheese, grated (about 2 cups)
450 grams crap meat
340 grams cooked baby shrimp
1/2 cup parsley
1/2 bread crumbs

In a large sauté pan, sauté onion in olive oil and butter until soft. Add cream and bring to a simmer and reduce by about half approximately 15-20 minutes. Add wine, brandy, herbs, and salt and pepper. Cooke for 2 more minutes on medium high heat. Remove from heat and stir in the cheese. Set aside to cool.

Combine crabmeat, shrimp, parsley, 1 cup Seafood Cream Sauce, and bread crumbs.

Preheat oven to 400 degrees. Place 3 tablespoons filling onto each pasta rectangle and roll up lengthwise. Place 1/2 cup of Seafood Cream Sauce in the bottom of an ovenproof baking dish. Arrange Canelones on top of sauce. Add the rest of the cream sauce evenly on top. Bake uncovered for 15 to 20 minutes, until the top is slightly browned and the filling is hot inside. Remove from the oven and let rest for 5 minutes. Transfer Canelones to serving plates with a spatula, 2 per person.


Fresh Pasta

4 Cups flour
5 Whole Eggs

Place flour in a mound on a smooth clean surface. Make a large well in the centre of the mound. Pour the eggs into the well and beat them with a fork. Slowly start mixing the flour into the eggs by hand, until all of the eggs and flour are mixed and a rough ball forms. Scrape work surface and add a little fresh flour. Knead the dough for about 10 minutes. The Ball of dough should be getting smoother and more elastic. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 6 equal pieces. Roll the dough very thin, or run through a pasta machine. Cut into 4 X 5 Inch rectangles. Boil in a large pot of salted water for about 4 minutes, until just cooked. Dry with a towel. Your pasta is now ready to use.

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