Lodge

Ingredients for Seafood Cannelloni

• 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
• 1/4 pound jumbo lump Gulf crab meat, picked through
• 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
• 1 slice whole wheat bread, cut into 1/2-inch cubes
• Zest of 1/4 lemon
• 2 dashes Tabasco sauce
• 1/4 pound ricotta cheese
• 1/4 pound burrata mozzarella
• 1/2 Tbs kosher salt
• 12 cooked cannelloni noodles
• 1 cup fresh bread crumbs

Ingredients for Leek Fonduta

• 2 Tbs olive oil
• 2 yellow onions, roughly chopped
• 1 rib celery, roughly chopped
• 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
• 1 clove garlic, roughly chopped
• 1 fennel stalk, roughly chopped
• 1 750 ml bottle dry vermouth
• 1 1/2 cups clear fish broth
• 1 quart heavy cream

Preparation Directions for Seafood Cannelloni

1. Gently mix all ingredients, except noodles, bread crumbs, and Leek Fonduta, together.
2. Stuff the cannelloni noodles with filling and place in an Enamel Oval Casserole dish.
3. Spoon Leek Fonduta atop noodles and top with fresh bbread crumbs.
4. Bake at 350ºF for 10 to 12 minutes or until sauce is lightly bubbling.

Preparation Directions for Leek Fonduta.

1. Heat 1 tablespoon olive oil over medium-low heat. Add onion, celery, leek, garlic, and fennel and cook until vegetables are soft, about 10 minutes. Do not brown. Add vermouth, bring to a simmer and reduce by two-thirds.
2. Add fish broth, bring back to a simmer and reduce by 1 cup. Add heavy cream and warm until steam starts to rise from the surface; do not simmer.
3. Strain mixture through a fine strainer.
4. Place leek strips in a clean sauce pan with remining olive oil and cook very slowly over low heat for 15 minutes or until leek is tender.
5. Add cream sauce and simmer over low heat for 15 minutes.