Sevillian cannelloni are a rich and flavorful appetizer, typical of Spanish cuisine. They are made with shrimps, clams, and mussels, flavored with parsley, garlic, and shallot, and gratinated with a delicious sauce made of butter, flour, and milk. They are simple to prepare but require some cooking time. Ideal for true seafood lovers.
Prepare the dough by adding a pinch of salt to the ingredients
Let it rest for about 30 minutes
Shell the shrimps, cut along the back and clean them: In a pan, open the mussels and clams with a bit of water, garlic, and parsley, then shell them
Sauté the shallot in 2 tablespoons of oil, pour in the wine, let it evaporate, and add the shrimps, clams, and mussels
Cook for 5 minutes, season with salt and pepper
Roll out the dough, cut into rectangles of 10 x 12 cm, boil them for 5 minutes in water with the remaining oil, and drain
Prepare the béchamel sauce with flour, butter, milk, and salt
Mix 2/3 of it with the seafood, spread the mixture on the pasta rectangles, and form the cannelloni
Place them in a buttered baking dish, cover with the remaining béchamel, and gratin in the oven for 7-8 minutes
Pan
Bowl
Pot
Colander
Cannelloni mold
Store in the refrigerator for up to 2 days
Spagna
| Energy (kcal) | 153.76 |
| Carbohydrates (g) | 14.57 |
| of which Sugars (g) | 2.84 |
| Fat (g) | 6.11 |
| of which Saturates (g) | 2.54 |
| Protein (g) | 9.47 |
| Fiber (g) | 0.53 |
| Sale (g) | 0.11 |
