Cannelloni stuffed with ricotta, basil and pink shrimp

Ingredients for 4 people: 

400g fresh, pink shrimp, 1 carrot, ½ white onion and 1 celery stick.

For the dough : 300g white flour, 2 whole eggs and 1 demitasse cup of shrimp broth.

For the shrimp white sauce : ½ liter shrimp broth, 2 tablespoons of flour, 30g butter, 400g buffalo ricotta cheese, a bunch of basil, 8 Piccadilly tomatoes, 1 garlic clove, chopped parsley, salt and extra-virgin olive oil as needed.

Directions: 

Clean the shrimp and delicately remove the dark intestine from the tail. Slowly stew the chopped carrot, onion and celery in a pan with a trickle of olive oil and a tablespoon of water. Add the shrimp heads from which the eyes have been removed, the shells and cook for a few minutes at a higher heat mixing with a wooden spoon and crushing the heads to squeeze out the juice. Add a liter and a half of ice-cold water and let simmer for around an hour. Filter the broth well to get out all the juice and keep to the side.

Create a mound of flour on a board and at the center put the eggs, oil and a demitasse cup of shrimp broth. Mix first with a fork and then with your hands until you have a smooth and homogenous dough. Let the dough sit for at least 30 minutes under a plate.

Melt the butter in a pan at a low heat then turn off the heat and add sifted flour and mix in completely. Turn the heat back on and add the hot fish broth and cook for some ten minutes mixing constantly with a whip in order to obtain a smooth and soft sauce.

Put the ricotta in a bowl together with the chopped basil, lemon peel and a pinch of salt. Mix with a fork until all the ingredients have amalgamated. Put into a pastry cone and save.

Boil the tomatoes briefly and then peel. Sauté the unpeel garlic peel in a pan and then remove and add the tomatoes that have been cut in half, salt and cook at a high heat. Add the shrimp tails and turn off the heat.

Roll out the dough or use the appropriate machine to obtain a thin layer and then cut into 12x8cm rectangles. Boil in salted water with any remaining shrimp broth and a trickle of olive oil. Remove the pasta rectangles with a skimmer and put them in ice water. Drain and let dry. Spread the ricotta filling on each rectangle and roll each one up lengthwise to create cannelloni. Spread some of the shrimp white sauce on the bottom of a baking pan and place the cannelloni on top, one next to the other without overlapping them. Spread the rest of the white sauce on top and add some flakes of butter. Bake for 30 minutes in an oven preheated to 180°C. Let the top brown for another 5 minutes.

Serve in warmed plates with some sautéed shrimp on top and sprinkle over some chopped parsley.

Wine to pair:

Primo Franco Valdobbiadene Prosecco Superiore Dry Docg 

Light straw yellow color. Intense bouquet of exotic fruit and ripe apple, with almond and zest hints. On the palate is typically sweet and fruity, balanced by a pleasant acidity leaving a refreshing finish.

Production area: high hills vineyards in Valdobbiadene.

Grape variety: 100% Glera, with harvest selection.

Type: Dry.

Production: Charmat Method.

Alcoholic content: 10,5% vol.

Serving temperature: 6-8°C.

Food pairing: well paired with finger food, prosciutto crudo and spicy food, as well as with pumpkin risotto or shellfish. Traditionally matched with cakes or fruit tarts, Panettone, macaroons, chilled dessert made with ice cream (semifreddo).

THIS RECIPE IS OFFERED BY NINO FRANCO SPUMANTI