Cannelloni alla sivigliana are a rich and flavorful appetizer, typical of Spanish cuisine. They are made with shrimp, clams and mussels, flavored with parsley, garlic and shallot and gratinated with a delicious sauce made from butter, flour and milk. They are simple to prepare but require some cooking time. Ideal for true seafood lovers.
Prepare the pasta sheet by adding a little salt to the ingredients
Let it rest for about 30 minutes
Shell the shrimp, cut along the back and clean them: In a pan, open the mussels and clams with about a finger of water, garlic and parsley, then shell them
Sweat the shallot in 2 tablespoons of oil, pour in the wine, let it evaporate and add the shrimp, clams and mussels
Cook for 5 minutes, season with salt and pepper
Roll out the pasta and cut rectangles of 10 x 12 cm, boil them for 5 minutes in water with the remaining oil and drain them
Prepare the béchamel with flour, butter, milk and salt
Add two-thirds of it to 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 baking dish
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 |
