CANNELLONI all'Olandese

The North Sea shrimp (Crangon crangon), also known as the common shrimp or sand shrimp, is one of more than 2,000 crustaceans that fall under the generic name ‘shrimp’. Like the Northern shrimp, it belongs to the order Decapoda, or ten-legged crustaceans. 

DID YOU KNOW?

To catch bottom-dwelling North Sea shrimp, fine-mesh bottom trawls are used; these are also called beam trawls because of the trawler's boom-like arms. The nets are dragged across the seabed on long lines. After the catch has been hauled in and separated from the bycatch using sorting equipment, the shrimp are immediately cooked in seawater on board the ship and subsequently transported to the fish auction or processing plants. 

REGARDING CANNELLONI...  

Cannelloni is a cylindrical shape of pasta filled with a savory filling that, in the classic recipe, contains a mixture of ricotta and spinach or minced meat. It is then covered with a tomato sauce and béchamel sauce and finally cooked in the oven. 

However, the origin of this delicious pasta is unknown, but the two Italian regions of Emilia-Romagna and Campania have some of the richest and tastiest traditional recipes, and Pasta Cecchi offers various variations, from the most classic to the most original.

Oven: Remove the lid and cook for ± 20 min. in a preheated static oven at 200°C. 

TIP!! Do not use the oven in fan mode as this dries out the product. Do you only have a convection oven or an air fryer? Remove the lid and wrap the cannelloni in aluminum foil. 

With Air Fryer: 17 min. at 170°C with aluminum foil. 

With Convection Oven:  

a) at 200°C for 10 min. with aluminum foil (for a moister result) and 10 min. without aluminum foil. 

With Steam Oven: 15 min. at 180°C

Ingredients: Green peas, Mascarpone, durum wheat, North Sea shrimp, shallot, egg, water, extra virgin olive oil, salt, pepper. 

Allergens: gluten, wheat, egg, cow's milk, lactose, fish. May contain traces of nuts.