Lobster, Shrimp, & Scallop Cannelloni with Zucchini, Crispy Pancetta and Shrimp in Brandy Cream and Parsley EVO
Many types of flavor infused oils can be made by warming it then infusing ingredients ranging from fresh herbs to dried spices. The base oil is then blended with additional oil and strained which removes the solids and leaves just the colored, flavored oil.
Ingredients
- 8 Cannelloni
- 2 ea zucchini (brunoise)
- 2 cups shredded mozzarella
- ½ cup Parmigiano Reggiano
- 4 oz Pancetta (cut in strips)
- 12 ea jumbo shrimp (butterflied)
- 1 ea shallot (minced)
- ¼ cup brandy
- 1/3 cup seafood stock
- 2 cups heavy cream
- TT extra virgin olive oil
- TT salt and white pepper
- TT fresh parsley
Directions
Sauté shallot and shrimp in olive oil until soft then add brandy and seafood stock. Remove shrimp, keep warm. Reduce brandy by ¾. Add heavy cream and reduce by half. Puree until smooth. Place some sauce on a baking dish then arrange cannelloni over it. Cover with some additional sauce then sprinkle with mozzarella cheese and Parmigiano. Cover with aluminum foil and Bake for 15 minutes at 375°F then remove foil and bake until cheese turns golden brown. Render pancetta until almost crisp then add zucchini and cook until zucchini are caramelized. Season with salt and pepper and plate accordingly with cannelloni and additional sauce. Garnish with oil blended with fresh parsley.
