Stuffed cannelloni

Name: Stuffed cannelloni
Yield: Serves 4-6
Cuisine: Italian recipes
Ingredients: 2 x 160g packs hot-smoked salmon fillets; 20g fresh white breadcrumbs; 15g Parmesan, grated, plus extra for the topping; 250g tub ricotta; Grated zest and juice of 1 lemon; 3 tbsp pine nuts, toasted; Small bunch fresh parsley leaves, finely chopped; 200g pack dried cannelloni tubes; 500g pot crème fraîche; 125g ball mozzarella, drained and torn

Easy
November 2009

Easy
November 2009

Serves 4-6
Takes 20 minutes to make, 30 minutes to cook

This creamy cannelloni recipe with hot smoked salmon is the perfect comfort food on a cold evening.

Nutrition: per serving

Calories: 678kcals
Fat: 51.7g (28.5g saturated)
Protein: 24.6g
Carbohydrates: 30.5g (3.1g sugar)
Salt: 0.5g

Nutrition: per serving

Calories: 678kcals
Fat: 51.7g (28.5g saturated)
Protein: 24.6g
Carbohydrates: 30.5g (3.1g sugar)
Salt: 0.5g

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Ingredients

2 x 160g packs hot-smoked salmon fillets
20g fresh white breadcrumbs
15g Parmesan, grated, plus extra for the topping
250g tub ricotta
Grated zest and juice of 1 lemon
3 tbsp pine nuts, toasted
Small bunch fresh parsley leaves, finely chopped
200g pack dried cannelloni tubes
500g pot crème fraîche
125g ball mozzarella, drained and torn

Method

Preheat the oven to 180°C/fan160°C/gas 4. In a bowl, skin and flake the hot-smoked salmon and mix with the breadcrumbs, Parmesan, ricotta, lemon zest, toasted pine nuts and chopped parsley. Season well. Spoon into a piping bag with a wide nozzle (or use a teaspoon if you don’t have a piping bag) and use to fill the cannelloni tubes.
In a bowl, mix the crème fraîche with the lemon juice. Season and spoon half over the base of a large ovenproof dish. Layer the cannelloni on top in a single layer, then spread the remaining crème fraîche over the pasta. Sprinkle with extra Parmesan and scatter with the mozzarella. Bake for 30 minutes until golden on top.