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*Il tempo ottimale di cottura verrà automaticamente
stabilito dalla funzione selezionata (6TH SENSE RICETTE)
CANNELLONI DI PESCE
Tagliate il sedano e il porro a julienne e fateli rinvenire
in una pentola con un fi lo d’olio di oliva. Aggiungete
il merluzzo tagliato a fi lettini, salate, pepate e
cuocete fi no a quando tutto il liquido di cottura sarà
asciugato.
Sbollentate la pasta per lasagne e disponete il ripieno
su tutta la lunghezza. Arrotolate la pasta ricavando
dei cannelloni.
Frullate la salsa di pomodoro e disponetene qualche
cucchiaio sul fondo della pirofi la con un fi lo di olio
di oliva.
Disponete i cannelloni nella pirofi la e aggiungete la
salsa di pomodoro rimasta. Tagliate i pomodorini in
quattro parti, tritate il basilico e disponete il tutto
sui cannelloni. Cospargete di parmigiano e cuocete in
forno.
Selezionate dal menu “RICETTE” la categoria “PRIMI
PIATTI” ed infi ne la ricetta “CANNELLONI DI PESCE” e
confermate.
Note
__________________________________________
Tempo di preparazione: 40 min
Tempo di cottura*: 30-40 min
Contenitore consigliato:
teglia antiaderente rettangolare
Suggerimenti e varianti:
Il ripieno dei cannelloni può
essere sostituito con il ripieno
delle crespelle (ricotta e spinaci),
i cannelloni dovranno però essere
ricoperti con la salsa besciamella.
6
PRIMI PIATTI
Ingredienti per 4 porzioniIngredienti per 4 porzioni
60g di porri
50g di sedano
400g di merluzzo fresco
200g di pomodorini
15g di basilico
30g di parmigiano
70g salsa di pomodoro
160g di pasta per lasagne/cannelloni
olio di oliva
sale, pepe
8


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