To prepare the filling, itch the leek and the half onion. Saute these vegetables in a pan with a little oil. Season. Cut the tomato into small pieces and incorporate it into the pan.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make tuna cannelloni to Florentina: |
| For 4 people tuna in crushed oil 1 white leek 1 tomato 1/2 onion 1 egg cooked tomato sauce white sauce pajil chopped oil salt water for pancakes 1/2 L of milk 4 eggs spinach cook 200 g of flour salt oil |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with pink wine |
Ingredients to make tuna cannelloni to Florentina:
2. To prepare the pancakes, mix milk, eggs, salt, oil, cooked spinach and flour. Process everything and let the cream rest 15-20 minutes.
3. Heat a pan with oil and pour a little of the spinach cream extending it well.
4. Turn the pancake and put it on a plate. Repeat the same operation until you finish with all the cream.
5. Add the crumbled tuna and cooked and chopped egg. It incorporates some white sauce and mix well.
6. Fill the pancakes. Cover the bottom of an oven source with tomato sauce and put the pancakes on top.
7. Cover them with white sauce. It takes to gratin 1-2 minutes. Decora with a sprig of parsley. It serves.
