Seafood cannelloni are an easy to prepare, yet delicious dish that are perfect for celebrating at home.
It is true that it takes a little time to prepare them, but it is worth every minute invested because they are not complicated and especially because we can make them several days in advance leaving them for the last minute gratin.
The ingredients are very easy to find and we can use them fresh or frozen so it is not an expensive dish, and finally they are very simple and everyone likes it so it is a perfect first course. I hope I have convinced you... ha ha ha YOU HAVE THE VIDEO BY CLICKING HERE
Ingredients
Ingredients
- 1 package of cannelloni pasta
- 3 tablespoons of olive oil
- 2 garlic cloves minced
- 1 leek
- 150 g prawns
- 150 g fresh squid
- 150 g hake
- a little salt
For the bechamel:
- 400 ml milk
- 300ml fish broth
- 40 g butter
- 60 g flour
- 1/2 teaspoon salt
- 1/4 tablespoon pepper
- 1/2 teaspoon nutmeg
- a handful of grated cheese
- A little grated Grana Padano cheese
Directions
Cook the cannelloni pasta (I usually use one that only needs to be soaked and that is very comfortable). Reserve the pasta sheets on a dry cloth.
For the filling, chop all the ingredients separately. In a saucepan with the oil, sauté the garlic with the leeks. When they are soft, add the squid, prawns and chopped fish. Sauté well until the squid is soft. Reserve.
In another saucepan melt the butter and add the flour. Let it toast lightly for a couple of minutes. Add the hot milk stirring constantly with a whisk and add the hot broth. If there are some lumps left, we can blend with the hand blender.
Add two ladles of béchamel to the minced fish and seafood.
In a furnace we put ladles of béchamel on the bottom. Fill the cannelloni and place them in the mold on top of the béchamel. Cover with the rest of the béchamel sauce and finish with the cheese.
Bake at 200 degrees for about 10 minutes
Tips and Tricks
- You can make them a few days in advance and even brew and freeze them for a few weeks
- Difficulty: easy
- Preparation time: 45 minutes
- Servings: about 20 cannelloni
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