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Cannelloni* with cuttlefish ink and seafood stuffing

Tricky but tasty! To the chef, food stylist, organizer and inspirer of the School of Culinary Arts P.Ro.Kenwood machines helped Pavel ROGOZHIN to prepare Italian dishes. Because this brand is owned by De’Longhi of Italy, it does a great job with the culinary challenges of the Mediterranean.

canneloni

Cannelloni* with cuttlefish ink and seafood stuffing

You’ll need:

For pasta

– 500 gr wholemeal flour Semola , 500 gr fine flour farina “00” , 10 eggs, 30 gr olive oil, sea salt, 1 tbsp. l. Cuttlefish ink.

For the sauce and stuffing

– 1 kg boiled shrimp, 500 g mussels boiled pulp , 1 leek, 1 head of onion, 1 zucchini, 1 red bell pepper, 2 cloves of garlic, 70 ml olive oil, 4 sprigs of green basil, 50 g butter, 1 l of tomatoes, 150 ml 38% cream, sea salt, black pepper.

Preparation:

Mix flour with eggs, butter, pinch of salt and cuttlefish ink. Knead up a smooth and stiff dough, wrap it in clingfilm and leave in the fridge for 30 minutes. Take the dough out of the fridge, knead a little more and roll out thinly, then cut into sheets of the desired shape and length.

Dice prepared and peeled vegetables. Heat olive oil in a frying pan, add vegetables and fry until soft. Mix vegetables with seafood, add shredded basil and spices to taste.

Wrap the stuffing in the sheets of prepared pasta. Spread on a baking tray greased with butter with the seam side down . Season the tomatoes to taste and pour on top of the cannelloni. Cover the tray with foil and bake at 200°C for 25 min. Then remove the foil, pour the cream over the cannelloni and put in the oven for 5 minutes more.

Place the canneloni on a plate and garnish with tomato and cream sauce.

* Caneloni is Italian pasta macaroni in the shape of tubes about 2-3 cm in diameter and about 10 cm long.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 1
  1. Sophia Murray

    Could you please provide more information on how to make cannelloni with cuttlefish ink and seafood stuffing? I’m curious about the specific ingredients and the cooking method involved. Additionally, I’d love to know if this dish is commonly served at restaurants or if it’s more of a specialty recipe. Thank you!

    Reply
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