Crispy “Cannelloni” of Shrimp,
Bacon, and Spinach
Chef Todd Gray of Equinox — Washington,
Adapted by StarChefs
Yield: 6 servings
- 6 sheets of Feuille de Briq pastry (see note below)
- ½ cup egg wash
- 2 shallots, sliced
- 12 jumbo shrimp, peeled, deveined, and diced
- ¼ cup applewood bacon, diced
- 2 cups baby spinach
- 1 Tablespoon grapeseed oil
- ¼ cup ricotta cheese
- 2 Tablespoons parmesan cheese, grated
- Salt and pepper, to taste
In a medium sauté pan, heat olive oil to medium temperature.
Add bacon, shrimp, shallots, spinach and cook for 5 minutes. Season
to taste. Remove from heat, drain mixture and allow to cool. Once
cool, roughly chop spinach mixture. In a mixing bowl, combine spinach
mixture with ricotta and parmesan cheeses.
Lay pastry sheets on flat work surface and brush with egg wash.
Place a small spoonful of filling in center of sheet. Roll pastry
around filling to form a cigar shape. Place prepared “cannelloni”
on a cookie sheet and bake in a 350-degree oven until golden brown,
approximately 10-12 minutes. Remove, cool slightly and cut on the
bias. Serve as a canapé or use to garnish a salad.
Note: Feuille de Briq pastry is a very, very thin
dough which Moroccans use to make their traditional Bstilla pie.
This pastry may be found in North African food stores. Phyllo dough
may be substituted. You will need 3 sheets of phyllo dough, cut
in half to form six squares.