Seafood Cannelloni
- 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
- 1/4 pound jumbo lump Gulf crab meat, picked through
- 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
- 1 slice whole wheat bread, cut into 1/2-inch cubes
- zest of 1/4 lemon
- 2 dashes Tabasco sauce
- 1/4 pound ricotta cheese
- 1/4 pound burrata mozzarella
- 1/2 Tbs kosher salt
- 12 cooked cannelloni noodles
- 1 cup fresh bread crumbs
Leek Fonduta
- 2 Tbs olive oil
- 2 yellow onions, roughly chopped
- 1 rib celery, roughly chopped
- 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
- 1 clove garlic, roughly chopped
- 1 fennel stalk, roughly chopped
- 1 750 ml bottle dry vermouth
- 1 1/2 cups clear fish broth
- 1 quart heavy cream
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Seafood Cannelloni with Leek Fonduta
Click for Video of Cooking Demonstration
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