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Instructions |
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For the cannellonni shells-
Use first 3 ingredients. Beat 4 eggs and add 1 cup milk, mix weel. Add the flour in slowly. Heat a small pan and rub it with some oil. Pour a small ladle of batter in the pan and swirl it around to cover the pan. Cook for 2-3 minutes and then turn over and cook for 2-3 minutes or until golden colour. You are basically making crepes.
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For the filling-
In a large pan saute the onion for about 2 minutes then add the garlic. Add the scallop and shrimp (if the shrimp is raw otherwise add at the end). Cook until the shrimp are almost pink then add the crab meat. Cook for another 2-3 minutes. Add enough cream to soften the fish but you do not want it to be like soup. If you need to thicken, add the butter and flour. Grate a little mozzarella cheese into the filling if desired. Let cool and set aside.
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For the sauce-
In a large pot add the olice oil on medium heat. Add the garlic and cook for 30 seconds and then add chopped tomatoes. Season with salt and pepper. Add tomatoe paste. Cook for 1 hour then add chopped basil and whipping cream and cook for 20 minutes.
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To assemble the cannellonni-
Put some filling in each crepe and roll. Place in baking dish and cover with tomato sauce and mozzarella cheese. Bake at 350 degrees for 30 minutes.
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Originally Submitted
2/28/2009
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