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

Europe
Oceania
France
Italy
Australia
Starter
Fish course
Pescatarian
Mediterranean
Pasta
Provence

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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