Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 Tbsp. Extra virgin olive oil
- 1Â 3/4 c. Minced onions
- 3 Tbsp. Chopped garlic
- 2 lb Plum tomatoes, peeled, seeded, minced
- 1 can (28-ounce) Italian-style tomatoes
- 1/3 c. (packed) minced fresh basil
- 2 Tbsp. Minced fresh thyme
- 2 tsp Dry oregano
- 2 x Bay leaves
- 1/2 tsp Dry crushed red pepper
- 3/4 c. Whipping cream
- 1 Tbsp. Red wine vinegar
- 16 x Lasagna noodles, (preferably 3 to 4 inches wide)
- 2 Tbsp. Extra virgin olive oil
- 1Â 1/4 c. Minced onion
- 1 Tbsp. Chopped garlic
- 12 ounce Uncooked shrimp, peeled, deveined, minced
- 5 Tbsp. Minced fresh basil
- 3/4 tsp Dry oregano
- 1/4 tsp Dry crushed red pepper
- 1Â 1/2 c. Ricotta cheese
- 3/4 c. Grated provolone cheese
- 1/3 c. Grated Parmesan cheese
- 6 ounce Fresh crabmeat
- 1 x Egg, beaten to blend
Инструкции
- Sauce to go with the tomato cream.
- For sauce: Heat oil in large pot over medium-high heat. Add in onions and garlic and saute/fry till translucent/soft, about 5 min. Fold in fresh tomatoes, canned tomatoes with their juices, basil, thyme, oregano, bay leaves and crushed red pepper and bring to boil. Reduce heat and simmer till sauce is reduced to scant 5 c., stirring occasionally, about 45 min. Throw away bay leaves. Working in batches, puree sauce in blender; return to same pot.
- Add in cream and vinegar and simmer 15 min. Season to taste with salt and pepper. Chill.
- For Cannelloni: Cook noodles in pot of boiling salted water till almost tender. Drain. Cold in bowl of cool water.
- Heat extra virgin olive oil in large skillet over medium-high heat. Add in onion and garlic; saute/fry till onion is tender, about 6 min. Add in shrimp; saute/fry just till opaque, about 3 min. Stir in basil, oregano and crushed red pepper. Cold.
- Mix ricotta, provolone, Parmesan, crabmeat and shrimp mix in bowl.
- Season with salt and pepper. Fold in egg.
- Butter 13x9x2-inch glass baking dish. Spread generous 1 c. tomato cream sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths.
- Spread scant 1/3 c. shrimp filling over each noodle, leaving 1/2-inch border on all sides. Staring at 1 short end, roll up each noodle jelly roll style. Place in prepared pan, seam side down. Pour remaining sauce over cannelloni. Cover with foil. (Can be made 1 day ahead; chill.)
- Preheat oven to 350 F. Bake foil-covered cannelloni till heated through, about 45 min.
- 8 Servings
