Fish Cannelloni

Fish cannelloni are a delicious and refined variant of the more traditional meat-filled cannelloni dish. Here is the recipe:

Ingredients

• 12 ready-made cannelloni pasta (or about 150g of fresh lasagne sheets that you can roll)
• 300g of white fish fillet (such as cod or sea bass)
• 200g of shelled shrimp
• 1 small onion
• 1 clove of garlic
• 100ml of white wine
• 250ml of bechamel sauce
• 100g of tomato puree
• 2 tablespoons of chopped parsley
• Salt and pepper, to taste
• Extra virgin olive oil
• 100g of grated cheese (parmesan or pecorino)

Preparation

1. Start by cooking the fish and shrimp in a pan with a little olive oil, chopped onion, and a clove of garlic. Deglaze with the white wine and let it evaporate.
2. Once cooked, chop the fish and shrimp and transfer them to a bowl. Add the chopped parsley, salt, pepper, and mix well.
3. Prepare a bechamel sauce following your favorite recipe or using ready-made, and mix it with the fish mixture, setting aside a small amount for topping.
4. If you are using fresh lasagne sheets, blanch them for a few minutes in salted water, then lay them out on a clean cloth to dry.
5. Fill the cannelloni with the fish filling, using a teaspoon or a piping bag.
6. In a baking dish, pour a base of tomato puree, then arrange the stuffed cannelloni side by side, and cover everything with the bechamel sauce you set aside.
7. Sprinkle with grated cheese and a few spoonfuls of tomato puree for color.
8. Bake the cannelloni at 180°C for about 25-30 minutes or until they are well browned on top.

Curiosity

Cannelloni is a recipe originating from central Italy, but it has become a classic in many Italian regions. The fish version is a lighter reinterpretation and suitable for special occasions or seafood-themed dinners.

To give an even more Italian touch, you could add some ricotta to the filling to make it even creamier, or use local blue fish for a more Mediterranean variant. Enjoy your meal!