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1995-09-27
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From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Newsgroups: rec.food.recipes
Subject: Seafood Stuffed Pasta
Date: 2 Apr 1994 17:18:14 -0500
Organization: Concurrent Computer - Oceanport NJ
Message-ID: <2nkqv6$pq4@s.ms.uky.edu>
References: <2muj1v$jmu@s.ms.uky.edu>
SALMON, SPINACH, AND CANNELLONI
===============================
Rolls of stuffed pasta filled with a mixture of spinach, cheese, and
poached salmon, and laced with a heavenly tomato-cream sauce. A definite
special occasion dish.
10 ounce package frozen, chopped spinach, thawed and drained
1 pound ricotta cheese
2 cups poached, flaked salmon
salt and freshly ground pepper to taste
4 tablespoons butter
2 cups heavy cream
1/4 cup tomato paste
5 ounce package cannelloni (12 pieces) or better yet, homemade
pasta cut into 6-inch squares
3 tablespoons Parmesan cheese
1. Make the filling. In a large bowl, combine the spinach, ricotta,
salmon, salt, and pepper. Set aside.
2. Make the tomato-cream sauce. In a medium saucepan, combine the butter,
cream, and tomato paste. Bring the mixture to a boil, and let simmer
until the cream is reduced by one-third.
3. Cook the pasta according to the package directions, and drain well.
4. Place 1/3 to 1/2 cup of the filling in each cannelloni. (If using
homemade pasta, place the filling in the middle of each square of
pasta. Fold over the sides towards the middle, overlapping them.)
Place seam side down in a Pyrex baking dish.
5. Pour the tomato-cream sauce over the cannelloni.
6. Sprinkle with the Parmesan cheese. (Up to this point may be prepared
several hours in advance and refrigerated. Return to room temperature
before baking.)
7. Bake in a 350o oven for 20 to 25 minutes. Serve at once.
12 rolls - 8 generous portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)