Cannelloni with minced fish and vegetable sauce
Cannelloni is Italian pasta in the form of tubes about 2-3 cm in diameter and about 10 cm long. They are sometimes also called manicotti. This is a pasta for those who love large shapes and are happy with the dish not only for the pasta itself, but also for additional ingredients. Cannelloni can be stuffed with just the vegetable filling from this recipe, just by adding, for example, sun-dried tomatoes and a little hard cheese.
Ingredients
Servings 4 servings- 1 bulb
- 1 carrot
- olive oil
- 200 g skinless fillets of three types of fish
- 300 g peeled shrimp
- 8 cannelloni
- 50 g of grated hard cheese
- 1 clove of garlic
- 10 cherry tomatoes
- 20 g butter
- 40 g cognac
- 150 ml cream with 20% fat
- 1-2 sprigs of fresh thyme
- salt and freshly ground black pepper
Cooking
Step 1
To prepare the filling, finely chop the onion and carrot. Heat up in a skillet 1 tbsp. l. vegetable oil, fry onions and carrots in it until tender, 3 minutes. Transfer vegetables to a bowl and let cool.
Step 2
Grind the fish and shrimp in a food processor or finely chop with a knife. Add the prepared ingredients to the fried vegetables, salt, pepper and mix thoroughly.
Step 3
Boil water in a wide saucepan. As soon as it boils, add salt at the rate of 1 tbsp. l. for 4 liters of water. Cook the cannelloni in small batches until half cooked, 2 minutes each. each serving, and immediately transfer to cold water. After a minute, remove the cannelloni from cold water and place on paper towels to dry.
Step 4
Preheat oven to 200°C. Grease a baking sheet with vegetable oil. Put the prepared minced meat in a piping bag, use it to fill the cannelloni. Place them on a baking sheet, sprinkle with grated cheese and bake for 8 minutes.
Step 5
Prepare the sauce. Chop the garlic. Cut the tomatoes in half. Heat vegetable oil and butter in a saucepan, fry garlic and tomatoes for 3 minutes.
Step 6
Reduce heat to medium. Pour cognac into a saucepan, evaporate it a little (literally 1 minute), then cream. Add thyme. Salt, pepper. Boil the sauce, stirring constantly, 5 minutes. Remove the cannelloni from the oven, transfer to a dish, pour over the sauce and serve.