Catalan Cannelloni with Prawns
Specially designed for lactose intolerance and also suitable for loss of appetite. Also good for cases of dry or inflamed mouth due to to it’s wet and soft consistency.
Recipe serves 4
12 individual sheets of cannelloni
2 leeks finely chopped (with the green part discarded)
150g of finely chopped mushrooms
150g of raw peeled prawns cut into slices
10 olives pitted and finely chopped
bayleaf
olive oil
Salt
For the Bechamel
Either homemade tomato sauce or a small jar of passatta
500ml of rice milk
cornflour
To make the cannelloni:
- heat a pan with a dessertspoon of olive oil and add the leek, bay leaf, mushrooms a pinch of salt and leave for 10 minutes without a lid on a medium heat
- add the prawns and cook for another 5 minutes
- turn off the heat and mix in the olives
- Put a large pan full of water on to boil and add some salt
- Once the water is boiling add the cannelloni sheets and cook them for 7-10 mins or according to the instructions on the packet
- Once cooked, remove the cannelloni and put them into a bowl with cold water.
- Spread the cannelloni on a damp cloth and add filling to each one
- Roll then up and place on a dish
For the Bechamel
- Sieve the tomato sauce or passatta into a pan and add the rice milk
- Bring to the boil and add the cornflour a dessertspoonful at a time (dilute the flour in some of the tomato and milk first) and stir until the mixture has thickened into a creamy bechamel
Cover the cannelloni with the bechamel sauce and decorate with some some chopped fresh basil or mint.
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