Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 33

Fresh Crab Cannelloni

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A cheap and cheerful version of this, which is more suitable for a simple midweek supper, could be to replace the crabmeat with tinned tuna or salmon. A dish the children will love …

200g fresh white crabmeat

juice of ½ lemon

3 teaspoons lemon-infused olive oil

a pinch of cayenne pepper

salt and pepper

a handful of fresh basil leaves, shredded

250g fresh egg lasagne sheets

For the tomato sauce:

2 tablespoons olive oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 × 400g tin chopped tomatoes

2 teaspoons caster or granulated sugar

juice of ½ lemon

salt and pepper

For the cheese sauce:

1 onion, peeled and halved

6 cloves

900ml full-fat milk

2 bay leaves

1 teaspoon black peppercorns

60g butter

60g plain flour

4 tablespoons double cream

120g finely grated Parmesan or Cheddar cheese, plus 30g Parmesan to sprinkle on the top

2 egg yolks

salt and pepper

For the cheese sauce, stud the onion with the cloves and put it in a pan with the milk, bay leaves and black peppercorns. Bring the milk to the boil, take the pan off the heat and set aside for 20 minutes to allow the flavours to infuse.

Meanwhile, get cracking on the tomato sauce. Heat the oil in a medium-sized pan and add the onion. Cook for a few minutes until softened then add the garlic and cook for 5 minutes more, taking care the contents of the pan don’t brown. Add the tomatoes and sugar and simmer gently for 15–20 minutes, stirring now and then, until reduced and thickened. Squeeze in the lemon juice, add some salt and pepper and spoon the sauce over the base of a rectangular, ovenproof dish (around 30cm x 20cm and 5cm deep) in which the cannelloni will fit side by side in two parallel rows.

For the cannelloni filling, mix the crabmeat together with the lemon juice, lemon oil, cayenne pepper and salt and pepper. Finally, stir through the basil.

Bring a large pan of salted water to the boil. Drop in the sheets of lasagne one at a time and leave in there for 5 minutes. (I know fresh pasta is supposed to be ‘ready-to-roll’, as it were, but it can often be a bit stiff. Here, you want to be sure the sheets are floppy and pliable, especially as they are encasing the deliciously delicate crab.) Drain the pasta well, place the sheets side by side on a large piece of clingfilm and leave to cool. Spoon some of the crab filling along one short edge of each sheet and roll up. Arrange the cannelloni seam-side down on top of the tomato sauce. Preheat the oven to 200°C/Gas Mark 6. Bring the milk back to the boil, then strain it into a jug. Melt the butter in a pan, add the flour and cook over a medium heat for 1 minute. Gradually beat in the milk and bring it to the boil, stirring, then leave to simmer very gently over a low heat for 5 minutes, giving it a stir every now and then. Remove the pan from the heat and stir in the cream, 120g of the cheese, the egg yolks and salt and pepper to taste. Pour the cheese sauce over the cannelloni, sprinkle over the rest of the cheese and bake for 30 minutes until golden. Serve with a salad and maybe some bread.

The Vicar’s Wife’s Cook Book

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