| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Eggs |
New Orleans |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 3/4 |
c |
Chopped onions |
| 3 |
tb |
Minced garlic |
| 2 |
lb |
Plum tomatoes; peeled, seeded, chopped |
| 1 |
cn |
(28-oz) Italian-style tomatoes |
| 1/3 |
c |
(packed) chopped fresh basil |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
ts |
Dried oregano |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Dried crushed red pepper |
| 3/4 |
c |
Whipping cream |
| 1 |
tb |
Red wine vinegar |
| 16 |
|
Lasagna noodles; (preferably 3 to 4 inches wide) |
| 2 |
tb |
Olive oil |
| 1 1/4 |
c |
Chopped onion |
| 1 |
tb |
Minced garlic |
| 12 |
oz |
Uncooked shrimp; peeled, deveined, chopped |
| 5 |
tb |
Chopped fresh basil |
| 3/4 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried crushed red pepper |
| 1 1/2 |
c |
Ricotta cheese |
| 3/4 |
c |
Grated provolone cheese |
| 1/3 |
c |
Grated Parmesan cheese |
| 6 |
oz |
Fresh crabmeat |
| 1 |
|
Egg; beaten to blend |
|
8 |
Servings |
INSTRUCTIONS
SAUCE
CANNELLONI
Kevin Graham, of Graham's in New Orleans, occasionally adds a Parmesan
sauce to go with the tomato cream.
For sauce: Heat oil in large pot over medium-high heat. Add onions and
garlic and sauté until translucent, about 5 minutes. Mix 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 until sauce is
reduced to scant 5 cups, stirring occasionally, about 45 minutes. Discard
bay leaves. Working in batches, puree sauce in blender; return to same pot.
Add cream and vinegar and simmer 15 minutes. Season to taste with salt and
pepper. Refrigerate.
For Cannelloni: Cook noodles in pot of boiling salted water until almost
tender. Drain. Cool in bowl of cold water.
Heat olive oil in large skillet over medium-high heat. Add onion and
garlic; sauté until onion is tender, about 6 minutes. Add shrimp; sauté
just until opaque, about 3 minutes. Stir in basil, oregano and crushed red
pepper. Cool.
Mix ricotta, provolone, Parmesan, crabmeat and shrimp mixture in bowl.
Season with salt and pepper. Mix in egg.
Butter 13x9x2-inch glass baking dish. Spread generous 1 cup tomato cream
sauce in bottom of dish. Drain lasagna noodles; trim to 8-inch lengths.
Spread scant 1/3 cup 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; refrigerate.)
Preheat oven to 350°F. Bake foil-covered cannelloni until heated through,
about 45 minutes.
Bon Appétit September 1996 Restaurant: Graham's; New Orleans, Louisiana
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 27, 1998
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