Fish Cannelloni are a delicious Italian first course dish. The cannelloni pasta is filled with a mix of cod, carrot, onion, celery, and broccoli florets, all enriched with creamy béchamel. To complete, it is baked in the oven with a sauce of fresh tomatoes and chopped parsley. A true explosion of flavors and aromas!
Cook the cod cut into pieces in oil with a mixture of carrot, onion, and celery
After 15 minutes, add the boiled and drained broccoli, season with salt and continue cooking for another 15 minutes
Boil the cannelloni
Blend the cod for a few seconds
Fill the cannelloni with the mixture and arrange them in a buttered baking dish
Cover with béchamel, parsley, and diced tomato
Bake at 180 degrees for 20 minutes
Casseruola
Pentola
Padella
Scolapasta
Store leftovers in the refrigerator for a maximum of 2 days
Italy
| Energy (kcal) | 91.78 |
| Carbohydrates (g) | 12.93 |
| of which Sugars (g) | 2.17 |
| Fat (g) | 0.4 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 9.34 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.04 |
