History of the Cannelloni
Cannelloni; wide tubes of pasta filled with savory meat, seafood and/or cheese stuffing and baked in Italian ovens with love, was invented in 1907 at the restaurant La Favorita better know as the ' O Parrucchiano in Sorrento, Italy by the Chef Salvatore Coletta.

Ingredients:

1 box (8 oz/12 shells) Cannelloni or Manicotti pasta

1 cup whole milk ricotta cheese
1 cup grated Parmesan cheese, reserve 1/4 cup for sprinkling
1 egg yolk
1/2 cup fresh basil leaves,chopped
1 lb lump crab meat
1/4 tsp salt
1/4 tsp freshly ground white pepper
1/2 tsp salt

Bechamel Sauce Ingredients:
5 Tbsp unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1/4 tsp freshly ground white pepper

Preparation directions:     Preheat oven to 350 degrees F.  Over high heat, bring a large pot of salted water to a boil.  Once boiling, add the pasta and cook until tender but firm, about 10 minutes. Gently drain pasta.  Next mix together ricotta, 3/4 Parmesan cheese, egg yolk, basil, crab, salt, and pepper in a large bowl.
     Place cannelloni shells in a buttered baking dish and one by one fill each with the crab mixture and place back in buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese.
     Bake until dish bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Bechamel Sauce Preparation:
In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes.  Slowly add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, approx. 10 minutes, never allowing the sauce to boil.  Remove from the heat and stir in the salt, pepper.  
 
Makes 6 Servings.

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A Recipe from former Louisiana lieutenant governor Jimmy Fitzmorris 1980 book, "Home Style Cooking".

5 pounds okra (fresh preferred)

2 tablespoons oil

3 large onions, chopped

1 (16-ounce) can tomato sauce

3 teaspoons garlic powder

6 bay leaves

3 teaspoons dried thyme

½ cup chopped parsley

2 tablespoons salt

2 teaspoons cayenne pepper

8 quarts water

5 pounds shrimp, peeled and deveined

2 sticks margarine

12 raw crabs, cleaned, cut in half

1 pound crab claw meat

Makes 12 to 14 servings
Wash okra and dry it in paper towels. Remove stem and tips of okra pod and slice into thin pieces. Into a 10-quart pot, add oil and place okra into it. On a medium flame, cook okra, stirring constantly until the rope (sticky part) disappears (about 1 hour). Then add onions to okra and simmer until onions are soft, stirring constantly. Add tomato sauce, garlic powder, bay leaves, thyme, parsley, salt, pepper and water. Bring to a boil, stirring constantly. Reduce the heat and simmer for 3 hours, stirring occasionally.

Into a large skillet melt margarine and add crabs and shrimp. Saute for 10 to 15 minutes. Remove from the heat and add to okra mixture and simmer for another hour or hour and a half. Turn off heat and add the crabmeat. When serving, have gumbo piping hot and ladle into soup bowl over a scoop of red beans and  rice.

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