Added by maddimouse | Mon 13 Jul 2009 @ 05:52
These are my favourite cannelloni. To prepare them seems to be much more work than it actually is. When cooking the spinach it is important to use a bit more spices than you usually would, because of the ricotta that you add later.
for the cannelloni:
400 g spinach
2 cloves of garlic
250 g salmon
250 g ricotta
400 g tomato sauce
125 g mozzarella
two large tomatoes
Chop the onion and garlic finely. Heat a pan up to medium heat and pour two tablespoons of olive oil into a pan. Add the onion and garlic and sweat until it just becomes glassy.
Put the heat up slightly and add the spinach. Toss and turn until it´s fallen together, season with salt, pepper and nutmeg. Leave it on the stove until the liquid, that has come from the spinach, has almost dissolved. Set aside to cool off.
Cut the salmon in tiny cubes and add it to the spinach with the ricotta, mixing it all carefully. You might have to add some more salt and pepper now!
Add the egg and mix the filling again. Put it in a freezing bag and set it aside, if you have to prepare the tomato sauce now, put it in the fridge in the meantime.
Preheat your oven to 175°C.
Take your ovenproof dish and pour some of the tomato sauce in it, just so the bottom is covered. Fill the cannelloni and place them in the dish, covering them with tomato sauce. It is important that the cannelloni is fully covered!
Cut the tomatoes in slices and place them on the cannelloni fan-shaped. Pull the mozzarella to pieces and put them on top. Season with a little salt and pepper and drizzle some olive oil over it all.
Bake the cannelloni in the oven for 30-35 minutes.