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How To make Salmon Spinach & Cannelloni
10 oz Frozen, chopped spinach
-thawed and drained 1 lb Ricotta cheese
2 c Poached, flaked salmon
Salt and pepper 4 tb Butter
2 c Heavy cream
1/4 c Tomato paste
5 oz Cannelloni (12 pieces)
-or homemade pasta cut -into 6-inch squares 3 tb Parmesan cheese
Rolls of stuffed pasta filled with a mixture of spinach, cheese, and poached salmon, and laced with a heavenly tomato-cream sauce. A definite special occasion dish. 1. Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper. Set aside. 2. Make the tomato-cream sauce. In a medium saucepan, combine the butter, cream, and tomato paste. Bring the mixture to a boil, and let simmer until the cream is reduced by one-third. 3. Cook the pasta according to the package directions, and drain well. 4. Place 1/3 to 1/2 cup of the filling in each cannelloni. (If using homemade pasta, place the filling in the middle of each square of pasta. Fold over the sides towards the middle, overlapping them.) Place seam side down in a Pyrex baking dish. 5. Pour the tomato-cream sauce over the cannelloni. 6. Sprinkle with the Parmesan cheese. (Up to this point may be prepared several hours in advance and refrigerated. Return to room temperature before baking.) 7. Bake in a 350o oven for 20 to 25 minutes. Serve at once. 12 rolls - 8 generous portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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By popular demand, this recipe is also featured in my debut cookbook “Dinner”! Find out more about the book here:
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Salmon and Spinach Cannelloni
This video is all about how i prepare Salmon and Spinach Cannelloni
Ingredients:
FILLING.
1.) Salmon Fillet 2pcs
2.) Onion 1/2
3.) Spinach 1 box
4.) Heavy Cream 1/2 cup
5.) White Wine 1/4 cup
6.) Basil
7.) Salt and Pepper
8.) Olive Oil 5tbsp
9.) Cream Cheese 1/2 block
10. thyme 1/2 tsp
Bechamel/ Cheese Sauce
Heavy Cream 1 cup
Almond Milk 1/2 cup
Nutmeg 1/2 tsp
Parmesan Cheese 1 hand full
Onion Powder 1tsp
Garlic Powder 2tsp
Roux 2tbsp
ROUX
Butter 100 grams
Flour 100 grams
Ricotta Cannelloni, How to Make it Irresistible!
This recipe uses spinach and ricotta and is one of the most popular cannelloni with its creamy filling and oozy mozzarella cheese. I made it using three different styles of cheeses, Mozzarella, Parmesan, and ricotta.
Cannelloni refers to a cylindrical kind of pasta dish. The pasta is filled with a filling and covered in sauce. To save time, you can buy pre-made cannelloni cylinder shape pasta or use freshly bought lasagne sheets and then roll them up. It’s best to first blanch any dry pasta in water for a few minutes. I’m using fresh lasagne sheets (noodles) made with whole-wheat flour for this recipe. Fresh pasta only needs one minute of cooking. If you have time, you cannot beat homemade fresh pasta as per this video.
You can use any tomato sauce you like Marinara, Napolitano, etc. This version is simple and requires no cooking as that gets taken care of in the oven.
These re-heat well in the microwave and can also be frozen for ready-made meals, so why not double the quantity!
I’m sure you’ll enjoy this cannelloni.
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Brilliant Baked Cannelloni | Gennaro Contaldo
The pasta master, Gennaro Contaldo, has a fantastic Cannelloni recipe to show you! It’s packed full of flavour from beef, pork and salami too, all baked up in a delicious tomato sauce with herbs and cheese! Yum! It’s perfect for feeding a family or any group of people. Try it yourself.
Links from the video:
Grilled Apricot Salad | Gennaro Contaldo | Jamie Cooks Italy
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