Cannelloni al pike and white peppers
Instructions
135-degree oven.
Cook the garlic for a few minutes, then pour the oil in an ovenproof dish.
Cut the peppers into chunks large enough and place on the bottom of the baking dish with alternating colors.
Place the fish fillets on top of the peppers.
Cover with chopped tomatoes and salt.
Bake up to reduce fish pulp.
Remove from oven and let cool.
Prepare the dough: mix the flour with the egg and a pinch of salt for 10 minutes until it is soft.
Divide the dough in half.
Mix one half with the mashed spinach.
Spread both halves into thin sheets and cut them into squares of about 20 cm from the side.
Boil the salted boiling water for 3-5 minutes.
When fish is cooked, remove the plugs.
With a fork, crumble the fish and the peppers into pieces not too small and reserve the sauce.
Place the prepared on each square and wrap the cannelloni.
Place the cannelloni to Browning in the oven at 180 degrees having served with the sauce obtained by cooking fish and melted butter.
Remove from oven and cut into slices.
Mix the butter sauce and pour it on the plates and lay over the cannelloni.
Serve hot.
Wine: Pinot Bianco del Collio (Friuli Venezia Giulia), 2-4 years.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 3 eggs
- Salt
- 3/4 cup of olive oil
- 2 sweet red peppers
- 1 sweet yellow pepper
- 2 pike fillets of 250 g each
- 3 sauce tomatoes
- 50 g of butter
- Salt