Cannelloni with lightly salted salmon
4 servings
30 minutes
Cannelloni with lightly salted salmon is an exquisite dish of Italian cuisine that combines the tenderness of pasta with the rich flavor of fish and cheese. Italians are famous for their love of pasta, and cannelloni is one of its most elegant variations. In this recipe, the tubes are filled with juicy lightly salted salmon, gently embraced by thin slices of hard cheese, and then baked to a golden crust. The combination of creamy cheese flavor and savory fish creates a harmony that is perfect for a cozy dinner or special celebration. Cannelloni with salmon is not only delicious but also beautiful: the baked rolls look appetizing and worthy of a festive table. Serve them hot, enjoying the soft texture of the pasta and the delightful aroma of the freshly prepared dish.
1
Preheat the oven to 200°C. Grease a rectangular or small round baking dish with butter.
- Butter: to taste
2
Boil the cannelloni in salted water until half-cooked (about two minutes) and let it cool slightly.
- Cannelloni pasta: 16 pieces
3
Cut the salmon fillet into small pieces 1-2 cm thick, roll them into tubes, and place thin slices of cheese on top of the fish.
- Lightly salted Atlantic salmon: 300 g
- Hard cheese: 200 g
4
Place in a baking dish.
5
Grate the remaining cheese and sprinkle it on top of the cannelloni.
- Hard cheese: 200 g
6
Bake for 10-15 minutes until golden brown. Serve hot.
