Name: Cannelloni with Crab & Spinach
Yield: Serves 6 as an entrée
Cuisine: Italian
Ingredients: 1 knife-tip curry powder or cayenne pepper; 2 tablespoons crème fraîche; salt, freshly ground white pepper and a few gratings of nutmeg; 60-80 g parmesan cheese, finely grated; 35 g unsalted butter; 35 g plain flour, sifted; 200 g cooked spinach, squeezed dry; 400 g crabmeat, well drained; salt and freshly ground white pepper; 12 sheets fresh pasta, each about 8cm x 5-6cm; 1 tomato, cut in half across its width; 350 ml milk; 350 ml Fish Stock

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The sweetness of the crabmeat and the acidity of spinach is a wonderful balance. The spike of curry powder or cayenne provides a delicious touch.

Ingredients

400 g crabmeat, well drained
200 g cooked spinach, squeezed dry
salt and freshly ground

Method

First, make the fish velouté sauce. Melt the butter in a heavy-based saucepan over low heat then allow to cool for a minute. Add the flour and combine to make a roux. Return to a very low heat, stirring continuously for 3 minutes; it must cook slowly. Allow to cool for 5 minutes.
In separate pans, bring the milk and stock to the boil. Off the heat, add the milk

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Cannelloni with Crab & Spinach

Ingredients

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