Cannelloni al Salmone con Giardiniera di Verdure

A volte non ci vuole tanto tempo per un delizioso pasto saporito e attraente per l’occhio.

L’ispirazione mi è venuta semplicemente dagli ingredienti disponiboli in casa e come al solito suggerisco di adattare la ricetta a ciò di che avete e alla stagione.

Il salmone naturalment ce l’avevo, ma la  ricotta no, in compenso una bella porzione di formaggio fresco in un imballaggio già aperto faceva proprio a mio caso.  La scorza di limone l’avevo già pronta in congelatore dal momento che prima di usare il succo di limone, sempre salvo la scorza grattugiandola in anticipo e ponendola nel freezer.  Ah si, i cannelloni! Quelli li avevo in cantina, mezza confezione (equivale a circa otto pezzi ovvero 120 grammi) sono bastati ed avanzati per due porzioni. Vedure semplicemente zucchine e carote, ma spinaci, funghetti (an

 

che se di scatola) o altre verdure come fagiolini mangiatutto potroebbero andare benissimo.

A tasty and an attractive meal does not necessary require a lot of time! As usually my recipes are based on the ingredients available and an improvisation according to vegetables of the season.

In the fridge I had the smoked salmon, the veggies an open packages of cream cheese (no ricotta, sorry), in the freezer the grated lemon zest and in the pantry a package of cannelloni (I used only half of the package, corresponding to 120 g or 8 cannelloni). This was more than enough for 2 portions.

Other veggies as spinach, mushrooms (as well from the tin), bean, peas or what you like would be great alternative as well.

Cannelloni al Salmone con Giardiniera di Verdure

  • Servings: 2-4
  • Time: 60 min
  • Difficulty: easy
  • Print

You need:

Pasta

 

  • 120 cannelloni from the package (8 pieces) or 8 lasagna sheets

Filling

  • 100-120 g smoked salmon, chopped
  • 150-200 g ricotta or cream cheese
  • 1 tablespoon grated lemon zest
  • 1 beaten egg
  • Red chili flakes to taste
  • Salt and pepper to taste

Veggies (about 2 cups, choice to taste). My choice:

  • 1 cup carrots, peeled diced
  • 1 cup zucchini, diced

Béchamel

  • 2 tablespoon margarine or butter
  • 2 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 2-4 tablespoons white wine, to taste
  • Red chili flakes to taste
  • 1 dash nutmeg or to taste
  • Salt and pepper to taste

Preparation

  1. Bring water to boil in a pot, add salt and boil the pasta until it begins to soften but it keeps the shape. Take out of the water and place them on an oiled working surface.
  2. While water is heating combine with the ingredients of the filling in bowl.
  3. Fill the cannelloni (one by one) using the spoon holding them vertically with the hand. Place them in the mold. If you have leftovers of the filling, don’t worry, you can add this to the finished béchamel.
  4. Preheat the oven to 200°C/400°F.
  5. Arrange vegetables around the cannelloni. If necessary (depend on the kind of veggies) cook the veggies a few minutes in the hot water of the pasta.
  6. Prepare the béchamel melting the margarine in the pot and adding the flour. Stir constantly until the flour begins to take color. Remove from the heat and add liquids at once; stir immediately until combined. Bring to boil and season to taste.
  7. Pour the sauce over the cannelloni and the veggies (take care to cover all the cannelloni as they require the liquid to finish cooking).
  8. Bake at 200°C/400°F for about 20-30 minutes until the cannelloni begins to brown.
  9. Serve immediately and enjoy!

Autor: https://artandkitchen.wordpress.com/

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