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Alejandra

Alejandra Cota

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Recipe of Cannelloni stuffed with crab and spinach pesto
Recipe

Cannelloni stuffed with crab and spinach pesto

15 mins
22 mins
Low
30
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These delicious cannelloni stuffed crab will be the best recipe accompanied with spinach pesto, which will give a special touch. Prepare it at home and consents to everyone.
Learn more about Alejandra Cota

Ingredients

4 portions
  • 4 cups Water
  • 12 cannelloni
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 4 tablespoons shallot, finely chopped
  • 1/2 cups cabbage, cut into very thin strips
  • 2 cups crab meat, shredded
  • 1/2 cups cherry tomato, matches in half
  • 1/4 cups capers
  • 1 pinch black pepper
  • 1 cup spinach, washed and disinfected
  • 1 clove garlic
  • 1/4 cups parmesan cheese, grated
  • 1/4 cups pinion
  • 1 pinch black pepper
  • 3 pinches salt
  • 1/2 cups olive oil
  • 1/2 cups almond, fillet and toast

Preparation

Heat the water in a medium saucepan over high heat and when it breaks the boil add the cannelloni and cook for about 7 minutes or until they are aldente, remove from the water and cool.
Heat the olive oil in a large skillet over medium heat, add the garlic, shallot and cabbage, cook for 5 minutes. Add the crabmeat, the cherry tomato, the capers, and the pepper. Mix perfectly and cook for 10 more minutes. Reservation.
Pesto: Blend spinach, garlic, Parmesan cheese, pine nuts, salt and pepper and add olive oil little by little. Reserve should not stay very ground.
Fill the cannelloni with the crab, arrange 3 by 3 in an extended dish and bathe with the spinach pesto, finish decorating with almonds.

PRESENTATION

Serve in an extended dish and accompany with a salad.

TIPS

You can make coriander pesto, parsley or epazote.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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