Baked prawn cannellonis – mix and match of italian and portuguese flavours
Baking
I made these cannelloni using the filling we use in Portugal for “Rissóis de Camarão” which are fried prawn patties. I love seafood and these cannelloni just bring back the memories of very fresh seafood from Portugal. <br />The big difference is the filling - the Béchamel is made with the prawns stock so the prawn taste is really strong. You can also make individual portions like one of the photos posted.
Share:
0
25
0
Comments