The pasta: Make a pasta with the ingredients. Allow to sit for 2 hours in the refrigerator. Roll out very thin with a rolling pin. Use a ruler and a knife to cut into 3 x 3-inch squares. Poach immediately, a few at a time, into boiling salted water with 2 tablespoons oil. As you take them out, put them into cold water, allow to soak for a few minutes, then spread and drain on a cloth, wipe. If a machine is not available, roll out lumps of pasta to the same thickness as regularly as possible. The stuffing: Put the cooked and well drained fish, as well as the green leaves from which you have squeezed out all the water, through a fine food mill. Season, add the bÄchamel sauce then the cheese. Use a pastry bag with a large nozzle to lay a line of stuffing onto each sheet, roll and arrange in a gratin dish, cover with the well seasoned tomato sauce and sprinkle with the grated GruyÅre cheese. Bake in a hot oven (400F) to gratin.
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Pasta:
3 1/3 cups flour
5 small or 4 large eggs
1 tsp salt
1 tsp salt, cold water
2 additional tbsp oil for the cooking
Stuffing for 20 cannelloni:
7 oz white fish flesh:
whiting or cod fillets
1/3 lb cooked green leaves:
spinach and sorrel or beets
salt, pepper, nutmeg
3 tbsp thick bÄchamel sauce
1 oz GruyÅre cheese, grated
For the baking:
2/3 lb tomato sauce
1 1/3 oz GruyÅre cheese, grated
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120
mn
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30
mn
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We recommend you drink a Bandol Blanc-de-Blanc with this dish.
