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4 each large Idaho potatoes
2 lb of king crab meat
2 cup of cold bechamel sauce
1 each lemon zest
1 cup of unsalted butter
sea salt and white pepper to taste
1 quart of tomato sauce
1 cup of sauteed sliced bottom mushrooms
1/2 cup of fine chopped Italian parsley for garnish.

Gluten free King crab potato Cannelloni


Peeled the potatoes and sliced them less then one inch of thickness with a commercial slicer or a mandolin.Rinse the slices under cold running water and take a half sheet pan cover with parchment paper, brush it with unsalted melted butter, lay out the sliced potatoes on the paper overlapping each other brush it with melted butter again and cover with another parchment paper, put the other sheet pan on it and bake in a preheat oven at 300 degrees, bake it for about 20 minutes then remove chill to room temperature and put into the refrigerator to set. I a bowl put the sheered king crab meat, seasoned with salt and white pepper, add the bechamel sauce mix in and the lemon zest, put the mixture in a pastry bag with a regular tip on it, take out of the refrigerator the sheet pan and cut a square piece of the potato bake sheet, squeeze out a row of king crab mixture on the cut it square piece of baked potatoes and rolled with the help of the parchment paper under it, continuing this until all the bake potato sheet are form to a cannelloni, keep them in the refrigerator, wrapped in plastic wrap. For serving reheat the portion 30 second in the microwave then remove the plastic and seared the potato "canneloni" on hot non stick skillet to give the potato a nice golden color or under a salamander, heat it up the tomato sauce and place in the center of the serving plate present the canneloni on the middle of the sauce and garnished with sauteed mushrooms, sprinkle some fresh chop Italian parsley, serve.

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