An Italian recipe, for a delicate seafood pasta dish perfect for all seasons!
Yield | 4 persons
300 g Rustichella d’Abruzzo Cannelloni
250 g Smoked Salmon
1l tomato sauce
5-6 basil leaves
150 gr fresh ricotta
In a saucepan, fry the finely chopped onion in two tablespoons of oil: when the onion is golden brown, pour the tomato purée and cook over low heat, adding basil leaves to flavor.
Separately, in a large bowl, put the ricotta, then chop the smoked salmon and add it to the mixture.
Boil the cannelloni for a few minutes and drain when they are still al dente and place the cannelloni on a cloth to dry them. Fill each cannolo with the ricotta and salmon filling.
Now in a baking pan pour the tomato purée and on top of it put the cannelloni you have prepared on the cloth.
Cover the row of cannelloni with other tomato sauce and finish by covering the pan with the grated cheese and the mozzarella that you have cut into cubes. Bake for 15 minutes at 180 degrees. Serve hot.