Seafood Cannelloni with Hawaiian Chili Alfredo Recipe

Seafood Cannelloni with Hawaiian Chili Alfredo

Recipe courtesy of Privateer's Cove Restaurant

• Difficulty: Advanced
• Servings: 30
• Nutritional Information Per Serving (Serving Size: 1 of 30 servings)
  Calories: 382
  Total Fat: 28 g
  Saturated Fat: 17 g
  Carbohydrates: 14 g
  Dietary Fiber: 0 g
  Sugar: 3 g
  Protein: 19 g
  Cholesterol: 152 mg
  Sodium: 405 mg
• Total Time: 55 min (excluding aging time)
• Hands-on Time: 45 min

Spiced Chile Cream:

• 3 cups diced Hawaiian chili or similar fresh chili
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• White wine vinegar, adjusted to preference
• 1 quart heavy cream

Alfredo Sauce:

• 1 pound bay scallops
• 1 pound cooked shrimp
• 2 tablespoons unsalted butter
• 1 tablespoon pressed garlic
• 1 pound lump crab meat
• 3 cups shredded mozzarella, additional for garnish
• 3 cups ricotta cheese
• 2 cups mascarpone cheese
• 1 cup shredded Parmesan plus 2 ounces Parmesan, shredded
• Twenty 4-inch squares fresh pasta sheets
• 8 ounces heavy cream

Cook Mode (Screen remains active) NEW: You can now activate Cook Mode to prevent screen from sleeping.

Instructions:

1. Prepare the spiced chili cream: Blend Hawaiian chilies, garlic, salt, and enough vinegar to form a thick paste in a food processor until completely smooth. Use immediately for a bold kick, or age in a sealed container for 6 months to 1 year for deeper, irresistible flavor.
2. Mix 1 tablespoon matured Hawaiian chili paste with the cream to craft your signature spiced chili cream.
3. For the Alfredo filling: Dice scallops and shrimp, then sear in butter with garlic in a 10-inch nonstick skillet. Stir in 1 tablespoon spiced chili cream until shrimp turns opaque and succulent. Transfer to a large 8-quart bowl.
4. Preheat oven to 400F.
5. Gently fold in crab, mozzarella, ricotta, mascarpone, and 1 cup Parmesan until the seafood paradise is perfectly blended.
6. Spread filling along each pasta sheet and roll tightly into elegant cannelloni. Arrange seam-side down in a prepared baking dish.
7. Top with extra mozzarella and bake for 8 minutes until golden and bubbly.
8. Meanwhile, simmer heavy cream with 1 tablespoon spiced chili cream in a small pot until bubbling. Melt in the remaining 2 ounces Parmesan, stirring until velvety and thickened. Remove from heat.
9. Serve these luxurious cannelloni draped in spiced chili Alfredotransport your taste buds to Hawaiian bliss!

This recipe was developed by a trained culinary specialist and has not been adapted for residential preparation.

Recipe courtesy of Privateer's Cove, Kailua-Kona, HI