Courgette and prawn cannelloni
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Ingredients
- 1 kg of Dublin Bay prawns
- 1 kg of courgettes
- 35 cannelloni
For the béchamel sauce
- according to your own recipe
If you're keen to innovate, how about trying your hand at this original variety of typical Christmas cannelloni.
Step-by-step method:
Boil the courgettes, without peeling, in a little salted water, drain well and reserve some of the water.
Peel the Dublin Bay prawns and fry in a little oil.
When golden add the drained courgettes and continue to fry for a few minutes. Separate some of the prawns, cut into small pieces, and put the remainder through a food processor to give a creamy texture.
Use to stuff the pasta tubes.
For the béchamel sause:
To give the béchamel sauce extra flavour, boil the skins from the prawns in the water used for the courgettes and use this water for the sauce.
Ingredients
- 1 kg of Dublin Bay prawns
- 1 kg of courgettes
- 35 cannelloni
For the béchamel sauce
- according to your own recipe