Ingredients Jump to Instructions ↓

  1. 600 g mixed fish, including shrimp , calamaretti, cod, clams and salmon

  2. 500 g fresh pasta sheets

  3. some white wine

  4. 1 stick of celery

  5. 1 clove of garlic

  6. some Chives 1/4

  7. cups freshly grated Parmigiano

  8. some leaves of a sprig of thyme

  9. 1 small bunch parsley , minced

  10. some grated zest of a lemon

  11. some Olive oil

  12. some salt

Instructions Jump to Ingredients ↑

  1. Whirl the cheese, lemon zest, thyme, and parsley in a blender.

  2. Saute the celery and garlic in 2 tablespoons of olive oil, and when the celery becomes translucent add the fish: first the calamaretti, followed by the cod and salmon, then the clams and shrimp. Sprinkle with white wine, season with salt and pepper, and cook a few minutes more.

  3. While the fish is cooking, boil the pasta sheets, a few at a time, in salted water to which you have added a few drops of olive oil. Drain the sheets, putting them on a kitchen towel, and divvy the stuffing out among them.

  4. Roll the cannelloni up, tying them shut with the chives, and arrange them in a lightly oiled oven dish. Dust them with the mixture you whirled in the blender, and a little ground pink pepper, and bake the cannelloni in a preheated 400 F (200 C) oven for 10 minutes.


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