Recipe Tip: Pasta: Tuna-stuffed Cannelloni - Falstaff
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Pasta with a sea breeze - served with a yellow pepper sauce.
Ingredients
- 16 pieceCannelloni
- 480 gRio Mare tuna in organic extra virgin olive oil
- 2eggs
- 125 mlcream
- 3 tablespoonparmesan, grated
- 1small chilli pepper, seeds removed, finely chopped
- 1bread roll, crust removed, finely diced
- salt
- pepper
- 250 gonion, finely diced
- 4garlic cloves
- 125 mlolive oil
- 4yellow peppers, cut into cubes
- 2sour apples, peeled, core removed, cut into cubes
- 750 mlcream
- salt
- pepper
Instructions
Step 1
Finely chop the tuna and mix well with the remaining ingredients (eggs, cream, parmesan, chilli, salt, pepper, bread) to form a creamy mixture.Step 2
Sauté the onion and garlic in olive oil, add the diced peppers and apples and fry briefly.Step 3
Pour in the cream, warm through. Remove from heat and blend to a creamy sauce with a hand blender.Step 4
Fill the cannelloni with the tuna mixture, place in an ovenproof dish and cover completely with the paprika sauce. Cover with aluminium foil and cook at 190°C in the oven for 35-40 minutes.Step 5
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