Cannelloni of crab meat and vegetables

2_03491 CANNELLONI with CRABMEAT and vegetables INGREDIENTS for 4 PEOPLE 16 cannelloni ready, 20 cl of cream light, 20 cl fish fumet, a pinch of nutmeg, 50 g of grated Prmigiano, butter for baking dish, 300 g of crab meat, 5 cl of pastis (anise aperitif), a large golden onion, chopped, 2 tbsp.

olive oil, 2 celery sticks sliced thin green, celery leaves, 6 2 egg yolks, 4 stories into chunks, carrots 2 cloves of garlic, 5 cl dry white wine 3 tablespoons chopped dill, salt, pepper.

Preheat oven to 180° c and grease a rectangular baking dish.

In a saucepan on high edges, soft focus you blast the onion with the garlic, celery, carrots for about 20 minutes.

Add salt and pepper.

Sprayed with the aniseed liqueur, add the white wine and finish the cooking for about 5 minutes.

Heat the fish fumet, then add the cream and a pinch of nutmeg.

Cook everything fresh focus for about 5 minutes to manage that the cream will thicken.

Put the vegetables prepared earlier in the mug of a food processor with egg yolks and blend everything to obtain a smooth puree and at the same time.

Pour the puree into a large bowl, gently add the minced crabmeat, celery leaves and dill.

The cannelloni stuffed with the filling mixture and arrange in buttered baking dish.

Pour the sauce over cannelloni and sprinkle with Parmesan.

Bake and Brown for about 30 minutes in a hot oven.

Serve.