Smoked Salmon And Ricotta Canneloni |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Smoked Salmon and Ricotta canneloni Ingredients:
100 gm smoked salmon, diced 1cm x 1cm |
200 gm ricotta cheese |
1/4 cup grated parmesann |
1 egg |
salt and pepper |
1 spanish onion, diced |
2 tsp parsley, chopped |
30 gm butter |
1 clove garlic, crushed |
1/2 cup white wine |
600 ml cream |
1 tbsp capers |
4 sheets of mountain bread sliced in half |
Directions:
1. In a bowl combine smoked salmon, ricotta cheese, parmesan cheese, egg, 1/2 the Spanish onion and chopped parsley until thoroughly mixed.
2. Place some mixture onto the Mountain Bread, roll up and lay in an earthenware dish.
3. In a pan melt the butter, fry the rest of the onions and garlic, and add the capers, white wine and cream. Reduce by half, then pour the mix over the salmon rolls and bake for 15-20 minutes at 180c until golden brown.
|
|