Cannelloni alla spagnola

Cannelloni alla spagnola
Cannelloni alla spagnola 5 1 Stefano Moraschini


Boil the pasta rectangles, drain and place them on a dry towel.

Chop the drained tuna, capers and eggs and mix them with ricotta.

Spread the mixture on the dough and roll them up rectangles to cannelloni.

Do Brown the chopped garlic in oil, add the tomato paste and chilli, add salt and simmer for 20 minutes.

Pour into a baking dish a few spoonful of sauce, sprinkle the cannelloni, cover it with the other sauce, sprinkle with breadcrumbs and place in oven at 200 degrees for about 20 minutes.

Suggested wine: Sangiovese Rosé.

Cannelloni alla spagnola

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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