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How To make Salmon Spinach & Cannelloni
10 oz Frozen, chopped spinach
-thawed and drained 1 lb Ricotta cheese
2 c Poached, flaked salmon
Salt and pepper 4 tb Butter
2 c Heavy cream
1/4 c Tomato paste
5 oz Cannelloni (12 pieces)
-or homemade pasta cut -into 6-inch squares 3 tb Parmesan cheese
Rolls of stuffed pasta filled with a mixture of spinach, cheese, and poached salmon, and laced with a heavenly tomato-cream sauce. A definite special occasion dish. 1. Make the filling. In a large bowl, combine the spinach, ricotta, salmon, salt, and pepper. Set aside. 2. Make the tomato-cream sauce. In a medium saucepan, combine the butter, cream, and tomato paste. Bring the mixture to a boil, and let simmer until the cream is reduced by one-third. 3. Cook the pasta according to the package directions, and drain well. 4. Place 1/3 to 1/2 cup of the filling in each cannelloni. (If using homemade pasta, place the filling in the middle of each square of pasta. Fold over the sides towards the middle, overlapping them.) Place seam side down in a Pyrex baking dish. 5. Pour the tomato-cream sauce over the cannelloni. 6. Sprinkle with the Parmesan cheese. (Up to this point may be prepared several hours in advance and refrigerated. Return to room temperature before baking.) 7. Bake in a 350o oven for 20 to 25 minutes. Serve at once. 12 rolls - 8 generous portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
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How To make Salmon Spinach & Cannelloni's Videos
Ricotta and Spinach Spaghetti
Full recipe available at
Don't know anything about ricotta? Ricotta is an Italian cheese made of sheep, cow, goat, or buffalo milk. The fat amount depends on the type of milk used, but in general, it is considered to be a light cheese. You can use it in desserts, but here we have made a creamy sauce that goes excellent with spinach and a nice side of spaghetti.
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Gino D'Acampo Cooks Rocket, Spinach And Ricotta Cannelloni | This Morning
Gino D'Acampo shows us how to prepare cannelloni with rocket, spinach and ricotta.
View the full recipe here:
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The Best Spinach Lasagna Recipe
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Recipe Facts
Prep: 20 mins Serves: 8 to 10 servings
Cook: 100 mins
Active: 60 mins
Total: 2 hrs
Ingredients
For the Spinach:
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 shallot, finely minced (about 1/2 cup)
6 medium garlic cloves, minced (about 2 tablespoons)
Kosher salt and freshly ground black pepper
2 pounds fresh flat or curly spinach leaves, washed and dried
For the Ricotta:
2 pounds fresh ricotta cheese(see notes)
2 large eggs
4 ounces finely grated Parmigiano Reggiano cheese
1 teaspoon freshly grated nutmeg
For the White Sauce:
4 tablespoons butter
1/4 cup flour
1 quart (4 cups) whole milk
12 ounces grated low moisture mozzarella cheese
12 ounces grated Comté, Gruyère, or Emmentaler cheese
For Assembly:
1 1/2 pounds (enough sheets to make 12 layers) fresh lasagna noodles
Salmon and avocado cold cannelloni
These cold salmon and avocado cannelloni will be your favourite alternative to the famous Italian dish.
Some of the advantages are that mayonnaise is a cooler option than boiling béchamel sauce. Or that, although we never say no to grilled cheese, replacing it with cold roe seemed like a better idea to beat the heat.
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INGREDIENTS
For the rolls:
- 450 g fresh salmon
- 1 Spring onion
- 20g Dill pickles
- 10g capers
- ½ Teaspoon of Dijon mustard
- ½ Mirin
- 1/2 Tablespoon mayonnaise
- Salt
- Pepper
- 1 Avocado
- 1 Lime
- 5 Rice paper rolls
- Mayonnaise
- Fish roe
- Pea shots
For the chilli sauce:
-2 Tablespoons of chilli
- 1 Teaspoon of garlic powder
- 1 Teaspoon of brown sugar
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DIRECTIONS
1. For the sauce, dice the salmon and place it in a bowl for later. Add the spring onion, pickles, and capers, finely chopped. Combine with mayonnaise, mustard and mirin and set aside for 15 minutes. Meanwhile, mash the avocado with lime juice.
2. Dip the rice paper rolls for 10 seconds into water, and shape the edges on a previously greased kitchen cutting board. Fill them with avocado first and then with the salmon mix.
3. Fold the rice paper, shaping the rolls and plate. Garnish with mayonnaise, fish eggs, and pea sprouts.
4. For the sauce, heat olive oil until it raises the smoke point, but be careful not to burn it.
5. Meanwhile, put together the chilli, garlic powder and some sugar in a bowl and, when the oil is hot enough, pour it into the bowl until it stops bubbling. Serve it with the rolls.
Salmon and Spinach Cannelloni
This video is all about how i prepare Salmon and Spinach Cannelloni
Ingredients:
FILLING.
1.) Salmon Fillet 2pcs
2.) Onion 1/2
3.) Spinach 1 box
4.) Heavy Cream 1/2 cup
5.) White Wine 1/4 cup
6.) Basil
7.) Salt and Pepper
8.) Olive Oil 5tbsp
9.) Cream Cheese 1/2 block
10. thyme 1/2 tsp
Bechamel/ Cheese Sauce
Heavy Cream 1 cup
Almond Milk 1/2 cup
Nutmeg 1/2 tsp
Parmesan Cheese 1 hand full
Onion Powder 1tsp
Garlic Powder 2tsp
Roux 2tbsp
ROUX
Butter 100 grams
Flour 100 grams