CRUNCHY PASTA WITH MUSHROOMS AND PRAWN TAILS PASTA CRUIXENT AMB BOLETS I CUES DE GAMBA PASTA CRUJIENTE CON SETAS Y COLAS DE GAMBA

By stancec44

Ingredients

• Ingredients:
• 1 sheet of filo pastry
• 200 g of mixed mushrooms (The kind you want. Tasty)
• 8 large prawn tails or shrimp tails
• Chopped garlic and Parsley
• 3 tablespoons olive oil
• Salt and pepper
• 2 tablespoons of brandy
• 4 red peppers cooked (“piquillo”)

Preparation

Step 1

Put oil in a pan and add the mushrooms (clean and ready to saute). When they have expelled all the water, remove the water from the pan. Then re-add the mushrooms, add a little more oil and prawn tails and saute everything. Then, add red peppers chopped and cooked, salt and pepper and a little of chopped garlic and parsley and flame it with brandy.

Take the sheet of filo pastry, put it on a flat superificie and in the center of the sheet of filo pastry put all the preparation. Close it like a package. On top, add a dash of egg white and put it in a tray in the oven to 170 degrees. Leave it from 5 to 7 minutes until crisp.

To make the sauce:
In a separate saucepan put some fish stock, if you have, or you can catch prawn heads, some red peppers, a little butter and water and boil it. Then beat them all trying to make it as thick as possible. Finally snuck it.

Remove the cannelloni from the oven and add the sauce over the cannelloni. Can decorate it with some cooked red pepper