Cannelloni alla spagnola
Instructions
Boil the pasta rectangles, drain and place them on a dry towel.
Chop the drained tuna, capers and eggs and mix them with ricotta.
Spread the mixture on the dough and roll them up rectangles to cannelloni.
Do Brown the chopped garlic in oil, add the tomato paste and chilli, add salt and simmer for 20 minutes.
Pour into a baking dish a few spoonful of sauce, sprinkle the cannelloni, cover it with the other sauce, sprinkle with breadcrumbs and place in oven at 200 degrees for about 20 minutes.
Suggested wine: Sangiovese Rosé.
Ingredients and dosing for 4 persons
- 12 rectangles of dough for cannelloni
- 2 boxes of tuna in olive oil from 160 g each
- 50 g of capers
- 2 hardboiled eggs
- 50 g of ricotta
- 2 cloves of garlic
- 500 g of tomato paste
- 2 tablespoons of olive oil
- 1 chili
- Breadcrumbs
- Salt