A nice family dish of Cannelloni with cod and pepperoni super simple to make. It will delight your guests and make your taste buds dance with its flavors. Land, sea and pasta in one dish. What more could you ask for?
Total Time:40 minutes
For the stuffing
300 g of cod
150 g of ricotta cheese
10 slices of pepperoni
1 small onion
2 tablespoons of lemon juice
1 pinch of salt
1 turn of pepper mill
6 lasagnas cut in half or
12 dry cannelloni
In addition to this
20 cl of tomato sauce
50 g pecorino romano
Cut the cod into 0.5 cm dice
Cut the pepperoni and onions into fine brunoise (very small dice)
In a mixing bowl, stuffing ingredients
Cut your lasagna plates in half to have 12 rectangles.
Spoon the stuffing on, then roll your pasta into the shape of a cannelloni.
Put a little tomato sauce at the bottom of a gratin dish (one to two spoonfuls).
Mix the rest of your sauce in the bowl that contained your stuffing. To recover what may have stuck to the rim.
Pour it all over your cannelloni. Grate the pecorino romano over the whole dish.
Cook for 20 minutes at 350°F ( 180°C ).
Cut the cod in cube of about 0.5cm side
You can use chorizo instead of pepperoni, it works great.
Do not hesitate to add fresh herbs to your stuffing, basil, chives, parsley, chervil. They will bring a very pleasant herbaceous note.
If your stuffing is too dry, relax it with some ricotta water. Nothing is lost.
You can add candied tomato to the stuffing, having taken care to chop it.
If you prefer to make them with meat, then don't hesitate to stuff them with Neapolitan Ragù.