Dive into a world were the ocean’s freshest treasures meet Italian culinary artistry-welcome to Savor the Sea: A Appetizing Guide to Seafood Cannelloni. This article invites you on a tantalizing journey through wave-kissed flavors and tender pasta rolls, revealing how succulent seafood can transform a classic Italian dish into an extraordinary feast. Whether you’re a seasoned chef or a curious foodie, prepare to explore expert tips, mouthwatering recipes, and the secrets behind crafting the perfect seafood cannelloni that captures the essence of the sea in every bite. Get ready to awaken your palate and bring coastal charm to your dining table like never before.
Savor the Sea: A Delicious Guide to Seafood Cannelloni invites you to embark on a culinary journey where delicate pasta meets the ocean’s freshest bounty. This recipe celebrates the harmonious marriage of succulent seafood fillings, rich homemade sauces, and perfectly baked cannelloni, creating an unforgettable dining experience brimming with flavor and elegance.
prep and cook Time
- Preparation: 40 minutes
- Cooking: 35 minutes
- Total Time: 1 hour 15 minutes
Yield
- serves 4 generous portions
Difficulty Level
- Medium – Perfect for adventurous home cooks ready to impress
Ingredients
- For the Seafood Filling:
- 200g fresh shrimp, peeled and deveined
- 150g fresh scallops, finely chopped
- 150g white fish fillets (like cod or haddock), finely flaked
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- ½ cup ricotta cheese
- 1 egg, lightly beaten
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- For the Seafood Sauce:
- 3 tbsp unsalted butter
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tbsp all-purpose flour
- 1 cup seafood stock (or clam juice)
- ½ cup dry white wine
- ¼ cup heavy cream
- 1 tsp lemon juice
- Salt and white pepper, to taste
- 2 tbsp fresh tarragon, chopped
- Other:
- 12 cannelloni tubes (fresh or dried)
- ½ cup grated Parmesan cheese
- Olive oil, for drizzling
Instructions
- Prepare the Seafood Filling: In a sauté pan, heat a teaspoon of olive oil over medium heat. Add the minced shallot and garlic, cooking until fragrant but not browned, about 2 minutes. add the chopped shrimp, scallops, and flaked fish, cooking gently until just opaque (about 3-4 minutes). Remove from heat and allow to cool slightly.
- Mix filling Ingredients: Transfer the seafood mixture to a bowl. stir in the ricotta, beaten egg, lemon zest, fresh parsley, dill, and season with salt and pepper. Set aside while you prepare the sauce.
- Make the Seafood Sauce: In a clean saucepan,melt the butter over medium heat. Add the shallots and garlic,sautéing until soft and translucent (about 3 minutes). Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux, ensuring it doesn’t brown.
- Add Liquids: Gradually whisk in the seafood stock and white wine, stirring constantly to avoid lumps. Simmer gently until the sauce thickens enough to coat the back of a spoon, approximately 5-7 minutes.
- Finish the Sauce: Stir in the heavy cream, lemon juice, chopped tarragon, and season with salt and white pepper. Keep warm but avoid boiling.
- Fill the Cannelloni: If using dried tubes, boil them in salted water for half the package’s recommended time until pliable, then drain and lay flat on a towel. Using a small spoon or piping bag, carefully fill each tube with the seafood mixture without overstuffing.
- Assemble the Dish: Preheat the oven to 190°C (375°F). Lightly grease a baking dish and spread a thin layer of the seafood sauce on the bottom. Arrange the filled cannelloni in a single layer and pour the remaining sauce evenly over the top.
- Add Cheese and Bake: Sprinkle grated Parmesan over the sauce, drizzle with a touch of olive oil, and cover loosely with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until golden and bubbling.
- Rest and Serve: Allow the cannelloni to rest 5 minutes before serving to let the flavors meld beautifully.
chef’s Notes
- For an extra pop of flavor, try adding finely chopped smoked salmon or crab meat to the filling.
- Substitute ricotta with mascarpone for an even creamier texture.
- If you prefer a tomato-based option, incorporate fresh diced tomatoes into the sauce before the cream step.
- Make the filling ahead and store covered in the fridge; assemble just before baking to save time.
- Use fresh herbs generously-they brighten the richness of the seafood and add wonderful aromatics.
serving Suggestions
Present your seafood cannelloni on a pristine white platter garnished with a sprinkle of finely chopped parsley and a lemon wedge for zest. Pair with a crisp, vibrant salad of baby arugula tossed in a light lemon vinaigrette to balance the creamy, savory richness.For a decadent touch, finish with a dusting of flaky sea salt and freshly cracked black pepper.
Top Wine Pairings to Elevate Your Seafood Cannelloni Experience
The delicate nuances of seafood cannelloni shine when paired with wines that complement without overpowering. A chilled Sauvignon Blanc or an unoaked Chardonnay highlights the citrus and herbaceous notes beautifully. Alternatively, a light, crisp Pinot Grigio enhances the ocean flavors and refreshes the palate. For expert advice on wine pairing, Wine Enthusiast offers in-depth guidance to match your seafood feast perfectly.
| Nutrient | Per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 35g |
| Carbohydrates | 32g |
| Fat | 15g |
Discover more homemade pasta recipes to expand your culinary repertoire and continue savoring the sea with every bite.
Q&A
Q&A: Savor the Sea – A Delicious Guide to Seafood Cannelloni
Q1: What makes seafood cannelloni a standout dish compared to traditional cannelloni varieties?
A1: Unlike classic cannelloni filled with ricotta and spinach or rich meat ragù, seafood cannelloni bursts with oceanic flavors that offer a refreshing twist. The delicate sweetness of shellfish, the briny punch of fish, and the silky texture of creamy sauces come together to create a sophisticated yet comforting plate.It’s a celebration of the sea’s bounty wrapped in pasta perfection.
Q2: Which types of seafood work best as fillings for cannelloni?
A2: The best seafood fillings combine varying textures and flavors. Popular choices include succulent shrimp, tender scallops, flaky white fish like cod or haddock, and the luxurious bite of crab or lobster meat. Frequently enough, the seafood is finely chopped or shredded and blended with fresh herbs, lemon zest, and creamy ricotta or béchamel to ensure a moist, flavorful stuffing.
Q3: How can one prevent seafood from drying out inside the cannelloni tubes during baking?
A3: Moisture is key! Incorporating creamy elements such as béchamel sauce, ricotta cheese, or mascarpone into the filling helps lock in juices. Additionally, gently poaching or sautéing the seafood just until opaque before stuffing prevents overcooking. Covering the dish with foil during the initial baking stage retains steam, ensuring a tender, succulent result.
Q4: What sauces complement seafood cannelloni best?
A4: cream-based sauces like a lemon-infused béchamel or a garlic and white wine cream sauce beautifully enhance the seafood’s subtle flavors without overpowering them. Alternatively, a light tomato and saffron sauce adds a Mediterranean flair with a tangy contrast. Herbs like dill, tarragon, and parsley provide aromatic lifts that harmonize perfectly with the sea’s delicacies.
Q5: Are there any creative twists to try in seafood cannelloni recipes?
A5: Absolutely! For a burst of unexpected flavor, try adding finely chopped sun-dried tomatoes or roasted red peppers to the filling. Incorporate a hint of chili flakes for gentle heat or infuse the béchamel sauce with saffron threads for a golden, aromatic touch. For a textural surprise, top the cannelloni with toasted breadcrumbs mixed with parmesan and fresh herbs for a crispy finish.
Q6: Can seafood cannelloni be made in advance for entertaining?
A6: Yes, it’s a perfect make-ahead dish! Assemble the filled cannelloni and arrange them in the baking dish a day before. Cover tightly and refrigerate. when ready to serve, simply bake as directed, adding a few extra minutes if baking from cold. This allows flavors to meld beautifully and simplifies entertaining with minimal last-minute fuss.
Q7: What side dishes pair well with seafood cannelloni?
A7: Light, fresh sides complement the richness of seafood cannelloni. Think a crisp green salad with lemon vinaigrette, steamed asparagus spears, or a simple arugula and fennel slaw. A crusty baguette or garlic-infused bread makes for perfect dipping into any leftover sauce, rounding out a delightful seafood feast.
Dive into the magic of seafood cannelloni and let every bite transport you to coastal bliss-where pasta meets the sea in perfect harmony!
Wrapping Up
As the last bite of your seafood cannelloni melts away, you’re reminded that the ocean’s bounty is as versatile as it is delicious. This guide has shown you how to transform humble pasta sheets into a treasure trove of flavors, marrying tender seafood with rich, creamy fillings that celebrate the sea’s finest offerings. Whether you’re a seasoned chef or an adventurous home cook, savoring the sea in this unique cannelloni form invites you to explore new culinary depths and delight every palate. So next time you crave a dish that’s both comforting and sophisticated, let seafood cannelloni be your go-to-a delectable journey beneath the waves, right at your dinner table.
