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Home1CANELONES DE GAMBA Y SETAS
CARRILLERA CON PLÁTANO
CANELONES DE GAMBA Y SETAS

PRAWN AND MUSHROOM CANNELLONI WITH COCONUT TRUFFLE  

INGREDIENTS

For the Cannelloni
100 g peeled prawn tails 
2 sheets of lasagna
10 g parmesan cheese
1 white onion chopped
50 g shiitake mushrooms
50 g button mushrooms
50 g porcini mushrooms
50 g oyster mushrooms
olive oil and butter
20 ml cream
salt & pepper

For the Sauce
100 ml coconut milk
30 g truffle
5 ml truffle oil
salt and pepper


PREPARATION

For the Cannelloni
For the shrimp and mushroom filling, cut all the mushrooms into small dices. Heat up a casserole with olive oil and butter. Cook the white chopped onion very slowly for about 45 minutes, add the mushrooms and turn to medium-high heat, stir continuously till the water of the mushrooms evaporates. Add the shrimps roughly diced to the mixture and cook for another 5 minutes. Add the cream, stir well and bring back to boil. Correct the seasoning with salt and pepper. Take off from the heat and allow to cool down.

For the Lasagna sheets
Bring a pot of water with salt to boil. Cook the lasagna sheets for a few minutes. Strain well and place in iced water to cool down. Roll the cannelloni with the stuffing and lasagna sheets and keep on the side.

For the Truffle sauce
Bring the coconut milk to boil in a casserole and reduce to about 1/3. Add the chopped truffle, and truffle oil, season well, boil for a couple more minutes. Blend all the ingredients into a smooth sauce.


FINISHING & PRESENTATION

Cut the rolls in half to get 4 cannelloni and place in a deep plate, pour the hot truffle sauce on top to fully cover them. Sprinkle parmesan cheese on top and serve immediately.

 

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