Salmon Cannelloni with Tomatoes and Mozzarella
Prep: 15min
|
Servings: 4
|
Cook: 45min
Salmon cannelloni with tomatoes and mozzarella is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Garlic clove
- 250 g Salmon fillet
- 1 egg
- 2 Tbsp grated Parmesan
- 2 tbsp freshly chopped basil
- 400 g ricotta
- Salt
- Pepper (freshly ground)
- 8 cannelloni tubes (unpre-cooked)
- olive oil (for greasing the dish)','4 tomatoes
- 200 g mozzarella
Instructions
-
1.
Preheat the oven to 200°C with fan and top heat.
-
2.
Peel and finely chop the garlic. Rinse the salmon, pat dry, and dice very small. Mix the salmon, garlic, egg, parmesan, and basil into the well-drained ricotta. Season with salt and pepper. Fill a pastry bag with the mixture.
-
3.
Fill the cannelloni tubes with the filling and arrange them side by side in an oiled baking dish. Wash the tomatoes, quarter, seed, and dice them. Sprinkle over the pasta and season with salt and pepper. Dice the mozzarella, scatter on top, and bake in the oven for about 40 minutes until golden brown.
