Cannelloni Di Mare

Substitute all Lobster for Lobster Cannelloni.

Ingredients

• Filling:
• 2 tablespoons butter
• 1/2 pound cooked crabmeat, broken up with fork
• 1/2 pound shrimp, peeled, de-veined, cooked
• Cooked meat of one Lobster Tail, chopped coarsely
• 3 pieces dried muchrooms, pre-soaked
• 4 fresh mushrooms, washed and chopped coarsely
• 1 tablespoon chopped parsley
• 2 leaves fresh basil, chopped or pinch of dried
• Pinch nutmeg
• Pinch ginger
• Salt and Pepper
• 1 Egg Yolk
• 1 tablespoon vegetable oil
• 4"" by 4"" squares of fresh pasta (preferred) or
• substitute packaged manicotti/cannelloni tubes.
• Cook according to package directions, al dente.
• Drop into ice cold water to stop further cooking,
• making certain pasta does not break or stick together.
• 3/4 cup prepared Marinara Sauce
• Cream Sauce:
• 8 tablespoons butter
• 4 tablespoons flour
• Salt and White Pepper to taste
• Pinch Nutmeg
• 2 cups heavy cream
• 1 egg yolk, lightly beaten
• 1 1/2 tablespoons grated Parmesan Cheese

Directions

Make Cream Sauce by melting butter in saucepan, add flour, salt and pepper and nutmeg. Stir with wire whisk over low heat until mixture is golden in color. Heat cream separately and bring almost to a boil. Blend into the butter-flour mixture gradually. Cook ten minutes or until flour can no longer be tasted. Remove from heat. Quickly blend in the egg yolk. Fold in the cheese, blending thoroughly. If sauce seems a little too thick, add a little heated cream.

Make filling by melting butter in a frying pan, add seafood, both kinds of mushrooms, herbs, spices, salt and pepper. Saute' for 5 minutes. Set aside to cool. Mix in egg yolk and 3/4 cup parmesan cheese. Fill cannelloni.
Preheat oven to 350 degrees.

Pour Marinara Sauce into a baking dish. Arrange the cannelloni in the sauce and cover with cream sauce. Sprinkle with remaining Parmesan Cheese.

Bake in oven for 8 minutes.

Submitted 6/13/05.
Source: Alfredo Viazzi's
Submitted By: Elaine Olson
eo1026@aol.com
Cannelloni Di Mare