Cannoli of red snapper in a sauce of peppers

2_03438 CANNOLI of COD IN PEPPER SAUCE INGREDIENTS for 4 PERSONS 8 sheets of fresh egg pasta for lasagne di 10 cm sideways, 4 fine vermicelli broken into small fillets of red snapper, a dl of fresh cream, egg, chives, lemon juice, 2 sweet yellow peppers, red peperonni 2, 40 g butter, 2 Tablespoons extra virgin olive oil, salt and pepper.

Go to mixer cod fillets with lemon juice, cream, egg, chives, shredded salt and pepper.

Boil the pasta sheets in boiling salted water, drain and raffreddatele in cold water.

Drain well and stendetele on a tarp.

Lay down in the middle of each, one teaspoon of the mixture and roll them up package of cannoli.

Boil water in a pot, add the basket for steaming and lay the cannoli.

Put the lid on and cook for about 10 minutes.

Clean the peppers and cut them into apezzetti.

Stewed peppers giallli with half butter and half olive oil and red ones with the other half till will be soft.

Beat them and add salt.

Veiled half of the dishes with red pepper sauce and the other half with sweet yellow peppers and sprinkle over the cannoli.