Cannelloni alla Sevillana
Recipe appetizers for 4 people based on Shrimp - cooking method oven.
Preparation:
Preparation: Prepare the pastry by adding a little salt to the ingredients. Let it rest for about 30 minutes. Shell the prawns, score the back and clean them: In a baking tray, open the mussels and clams with 1 inch of water, garlic and parsley, then shell them. Sauté the shallot in 2 tablespoons of oil, pour in the wine, let it evaporate and add the prawns, clams and mussels. Cook for 5 minutes, salt and pepper. Roll out the pasta, cut out 10 x 12 cm rectangles, boil them for 5 minutes in water with the remaining oil and drain. Prepare the bechamel with flour, butter, milk and salt. Add 2/3 of it to the seafood, spread the mixture on the rectangles of pasta and form the cannelloni. Put them in a buttered baking dish, cover with the remaining béchamel and cook au gratin in the oven for 7-8 minutes.
Ingredients:
Ingredients: 30 Shrimps - 300 G Clams - 300 G Mussels - 3 Spoons Extra-virgin Olive Oil - 1 Handful Parsley - 1 Glass White Wine - 1 Minced Shallot - 1 Clove Garlic - 60 G Butter - 50 G Flour - 50 Cl Milk - Salt - Pepper - For the pastry: - 400 G Flour - 3 Eggs - 2 Tablespoons Water
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