The cannelloni, like any pasta dish, is one of the most versatile preparations that we can learn to cook. We cannot list the amount of landfills that exist for the Canelones currently, so there is much you can do if you know the base of the recipe. In this case, in recipes, we bring you a delicious recipe of cod cannelloni with tomato and mushrooms. It is not very difficult to prepare, because the secret is in the filling. We will show you step by step how to make cod cannelloni so that you give a different touch to your day and prepare a delicious dish that you will repeat again when you have cod at home. Go for it!
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make cod cannelloni: |
| 6 plates of cannellón plates 1 green pepper 4 mushrooms 1 onion 1 pepper bell 5 tablespoons Soperas of homemade crushed homemade 250 grams of desalted cod 1 jet of olive oil 1 tablespoon soup of choricero pepper Para The bechamel sauce: 2 tablespoons of flour 3 tablespoons of olive oil 2 glasses of milk. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cod cannelloni:
1. hydrates the cannellon sheets in hot water or follows the manufacturer process to do so.
2. Demage the cod in small pieces and cook in water. Let it cook for 5 minutes, take it out, drain it and reserve it to continue with the next steps.
3. Pica the mushrooms in tiny pieces and sauté them in a pan with a splash of oil. Leave them until they are slightly golden and the water they release has been consumed.
4. Pica the onion and peppers, and add them to the sauce. Saute for 3 minutes and add the cod you had reserved. Leave 2 more minutes.
5. Add the choricero pepper and tomato, give it a few more turns to mix the ingredients and you will have your cod filling for cannelloni. Fill each sheet with a spoon of cod and roll them. Spread oil in a source or baking sheet and deposit the rolls in it.
6. For the Bechamel sauce, put a jet of oil in the pan. Add 2 tablespoons of flour and remove so that it does not get too much.
Trick: If you prefer, you can replace the oil with butter.
7. Pour the milk slowly and see removing so that lumps are not formed. If they form, you just have to put the mixture to the blender for a few seconds. Add some nutmeg and pepper to the Bechamel sauce. Add a pinch of salt.
8. Bechamel must be very creamy and not too thick, since when cooling it dries a little more. Pour the Bechamel sauce on the cannelloni and, if you like, sprinkle Parmesan cheese on top. Take the cane to the microwave for about 7 minutes at maximum power.
Trick: If the Bechamel sauce has dried too much, add some water or milk and remove until it is creamy. It should be with a texture similar to that of condensed milk.
9. Serve the cod cannelloni and sprinkle a little rosemary on top. Enjoy!
