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.
- 16 pieceCannelloni
- 480 gRio Mare tuna in organic extra virgin olive oil
- 125 mlcream
- 3 tablespoonparmesan, grated
- 1small chilli pepper, seeds removed, finely chopped
- 1bread roll, crust removed, finely diced
- 250 gonion, finely diced
- 4garlic cloves
- 125 mlolive oil
- 4yellow peppers, cut into cubes
- 2sour apples, peeled, core removed, cut into cubes
- 750 mlcream
Step 1Finely chop the tuna and mix well with the remaining ingredients (eggs, cream, parmesan, chilli, salt, pepper, bread) to form a creamy mixture.
Step 2Sauté the onion and garlic in olive oil, add the diced peppers and apples and fry briefly.
Step 3Pour in the cream, warm through. Remove from heat and blend to a creamy sauce with a hand blender.
Step 4Fill 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.
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