Fish menu: cannelloni with prawns and lentils
Commitment: easy
Ingredients for 4 people
500 g latte
450 g red prawns
300 g small lentils
300 g peeled tomatoes
50 g mixed herbs (chopped celery, carrots, onion)
20 g shallot
20 g butter
20 g flour
8 dried cannelloni
garlic
chili
Timo
nutmeg
vegetable broth
cognac
white wine
lemon
extra virgin olive oil
fine and coarse salt
Procedure
Sauté the aromatic mix in 2 tablespoons of oil with a pinch of coarse salt. After 2 minutes, add the lentils, a splash of white wine, and 4 ladles of broth. Cook the lentils for 1 hour, basting them with the broth.
Shell the prawns, removing the black intestine and the shell and keeping the heads aside.
Peel the shallot, slice it into rings, and set aside a small amount for mincing. Crush an unpeeled garlic clove and sauté it in a pan with 2 tablespoons of oil, the sliced shallot, and a pinch of chili pepper for 1 minute. Add the shrimp heads, crushing them well, deglaze with 3 tablespoons of Cognac, and, once it has evaporated, add the peeled tomatoes. Cook for 8 minutes, then add a ladle of broth and continue cooking for 15 minutes. Strain the sauce through a sieve, then bring to a boil and reduce for 15 minutes, seasoning with salt if necessary.
Blend 200 g of lentils with 120 g of broth, then sieve the cream to remove the skins.
Set aside 4 whole shrimp and chop the rest; chop the remaining shallot and combine it with the whole lentils and lentil cream. Add the chopped shrimp and a few thyme leaves, and mix everything together. Halve the 4 reserved shrimp and marinate them with oil, the juice of half a lemon, a pinch of salt, and a few thyme leaves.
Prepare the béchamel sauce by melting the butter in a saucepan, stirring in the flour, away from the heat, then the milk, a pinch of salt, and a grating of nutmeg, and letting it thicken for 5 minutes.
Cook the cannelloni in boiling salted water for 3 minutes and cool them in ice water. Transfer the lentil and shrimp cream to a piping bag and fill the cannelloni. Spread a layer of béchamel sauce in a baking dish, arrange the filled cannelloni on top, cover with more béchamel sauce, drizzle with oil, and bake at 180°C (350°F) for 15 minutes. Garnish the cannelloni with the sauce, marinated shrimp, and, if desired, a few lentils.