Seafood Cannelloni - It's Always Midday 03/14/2022
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https://www.raiplay.it/programmi/esem... - Antonio Paolino prepares a first course, seafood cannelloni. Ingredients: 300 g 00 flour, 3 eggs, 1 egg yolk, parsley, 500 g hake, 250 g shrimp, 2 egg whites, parsley, thyme, 40 g grated cheese, salt and pepper, 100 g yellow cherry tomatoes, 100 g red cherry tomatoes, 1 clove of garlic, 30 g corn starch, 400 g fish stock, parsley, salt and pepper, 60 ml extra virgin olive oil Procedure: Prepare the dough by working the 00 flour with the whole eggs, the egg yolk and the chopped parsley. Once you have a smooth and homogeneous dough, wrap it in cling film and let it rest for at least half an hour. Roll out the pastry to a thickness of 3-4 mm, not too thin. Cut into squares of about 12 cm per side. We blanch them in salted water, drain them and dry them on a cloth. For the filling, we remove the skin and bones from the hake and put it (still raw) in a blender, with the cleaned prawns, grated cheese, thyme, parsley and egg white. Blend until the mixture is smooth. On each sheet of pasta, we form a sausage of filling, then roll the sheet over the filling. For the sauce, in a saucepan, we put the oil and cornstarch, then add the resulting cream to the hot fish stock and, stirring, let it thicken. In a pan, brown a clove of garlic with a good drizzle of oil. We cook the diced cherry tomatoes, salt and pepper and finish cooking. In a baking dish we place the cannelloni and cover them with the fish stock and, lastly, the sautéed cherry tomatoes. Cook in a hot, static oven at 170° for 30 minutes.
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