Crab Cannelloni Recipe from Chef Marc Vetri’s latest cookbook, “The Pasta Book.”
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Learn the complete Crab Cannelloni Recipe and many more from “The Pasta Book” by ordering the cookbook here: https://a.co/d/6P7BIZv
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Explore Chef Marc Vetri’s restaurants by visiting the links below:
Philadelphia
Las Vegas
Kyoto, Japan
https://www.mrmauricesitalian.com/
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For this one, I like using 4 in squares. They’re already blanched and shocked. And then I lay them on a towel because they’re still wet. I squeeze in about a 1 in wide filling from one end to the other. And then I rolled them towards me to make a cigar.
Dining and Cooking