This is a recipe that we saw this morning on Diners,
Drive-ins and Dives with Guy Fieri. We attempted
to recreate the recipe. This is it. http://www.fishbrewing.com/brewpub/
-with chef Kerin Lewis
Cannelloni
- Fish Tale
Shrimp - 1/2 lb – food processed
Crab - 1/2 lb. - flaked
Lemon zest - 1 lemon
Nutmeg - 1 tpsn
Parsley - 1/4 c. Chopped
Egg yolk - 1
3 shallots - sautéed
Ricotta - 15 oz.
Parmesan - 1/2 c. Shredded
Knead mixture, leaving course
Use bag to pipe onto cool dry ...
Egg Roll sheets (one inch in diameter)
Garlic butter
Heavy cream - 1/2 pint
Rotated red pepper purée - 1/2 c
Parmesan
Sauce on cannelloni in baking dish topped with more parm.
Bake for 8 mins. At 400 degrees
Garnish with parm and parsley
Crab - 1/2 lb. - flaked
Lemon zest - 1 lemon
Nutmeg - 1 tpsn
Parsley - 1/4 c. Chopped
Egg yolk - 1
3 shallots - sautéed
Ricotta - 15 oz.
Parmesan - 1/2 c. Shredded
Knead mixture, leaving course
Use bag to pipe onto cool dry ...
Egg Roll sheets (one inch in diameter)
Garlic butter
Heavy cream - 1/2 pint
Rotated red pepper purée - 1/2 c
Parmesan
Sauce on cannelloni in baking dish topped with more parm.
Bake for 8 mins. At 400 degrees
Garnish with parm and parsley
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