Ingredients
- 28 canneloni shells
- 4 eggs
- 2 cans tomato paste
- 2 jalapeno peppers (chopped)
- 1 link boudin
- 1/4 shallots (thin)
- 1/4 crawfish tails (cut)
- 700 ml tomato sauce
- 260 gr link italian sausage (cut pieces)
- 240 gr ricotta cheese
- 160 gr mozzarella cheese shred
- 120 ml wine (red)
- 110 gr butter
- 80 gr romano cheese (grated)
- 65 gr crabmeat
- 60 gr parmesan cheese (grated)
- 60 ml olive oil
- 30 gr onion (diced)
- 22 gr mushrooms (chopped)
- 18 gr garlic (chopped)
- 5 gr tabasco
- 3 gr pepper (fresh ground white)
Begin 2 hours ahead. Prepare sauce: Melt butter, mix with olive oil. Add peppercorns, onion, garlic. Saute several miniutes. Add mushrooms; saute several minutes more. Add tomato sauce and paste. Simmer 1 hour or more. Cook sausages well in pan; add jalapenos and Tabasco. Add crawfish and saute 5 minutes more. Add crab; saute a few more minutes. Blend Romano, Parmesan and mozzarella in mixing bowl with ricotta. Add sausage, crab, crawfish mixture. Add eggs; mix thoroughly.. Cook canneloni in rapidly boiling water 7 to 10 minutes or until shells are cooked but firm. Remove shells from water and stuff with mixture when cool to the touch. Arrange shells in large greased baking pan. Cover with sauce. Slice remaining mozzarella and arrange on top. Top with grated Parmesan. Bake 40 minutes at 180ºC Put under broiler for last 5 minutes to brown cheese topping.
