Name: Seafood Cannelloni with Hawaiian Chile Alfredo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 30 servings
Cuisine: american
Ingredients: 3 cups chopped Hawaiian chile or other fresh chile; 2 tablespoons chopped garlic; 2 tablespoons salt; White wine vinegar, to taste; 1 quart heavy cream; 1 pound scallops; 1 pound shrimp; 2 tablespoons butter; 1 tablespoon minced garlic; 1 pound crab meat; 3 cups grated mozzarella, plus additional for topping; 3 cups ricotta; 2 cups mascarpone; 1 cup grated Parmesan plus 2 ounces Parmesan, grated; Twenty 4-inch sheets fresh pasta; 8 ounces heavy cream

Directions

For the Hawaiian chile cream: Combine Hawaiian chiles, garlic, salt and enough vinegar to result in a paste in food processor and process until smooth. This mixture can be used immediately, but it will be harsh. For best results, age in a jar for 6 months to 1 year.
Mix 1 tablespoon aged Hawaiian chile concentrate with the cream for the Hawaiian chile cream base.
For the alfredo: Chop scallops and shrimp, then saute in the butter with the garlic in a 10-inch nonstick pan, along with 1 tablespoon Hawaiian chile cream, until the shrimp are pink and done. Transfer to an 8-quart mixing bowl.
Preheat the oven to 400 degrees F.
Mix crab, mozzarella, ricotta, mascarpone and 1 cup Parmesan into the scallop and shrimp mixture until fully mixed.
Spread mixture on a pasta sheet and roll up. Repeat with remaining filling and pasta sheets. Place seam-side down in a baking dish.
Top with some mozzarella and bake for 8 minutes.
Meanwhile, stir together heavy cream and 1 tablespoon Hawaiian chile cream in a small saucepan and bring to a boil. Add remaining 2 ounces Parmesan and mix well. Let reduce to thicken, then turn off heat.
Serve cannelloni over Hawaiian chile alfredo sauce and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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

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Seafood Cannelloni with Hawaiian Chile Alfredo

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