Cannelloni With White Pike And Peppers

Preparation:

Preparation: Oven 135 degrees. Brown the garlic for a few minutes, then pour the oil into a baking dish. Cut the peppers into fairly large pieces and place them on the bottom of the baking dish with alternating colors. Place the fish fillets on top of the peppers. Cover with the tomato cut into pieces and salt. Bake in the oven until the fish is reduced to pulp. Remove from the oven and leave to cool. Prepare the dough: mix the flour with the egg and a pinch of salt for 10 minutes until it is soft. Divide the dough in half. Mix one half with the spinach puree. Roll out both halves into thin sheets, and cut them into squares of about 20 cm per side. Cook in boiling salted water for 3-5 minutes. When the fish is cooked, remove the remaining bones. With a fork, break up the fish and the peppers into not too small pieces and reserve the sauce. Place the preparation on each square and wrap the cannelloni. Place the cannelloni au gratin in the oven at 180 degrees having seasoned them with the sauce obtained from cooking the fish and melted butter. Remove them from the oven and cut them into slices. Mix the butter with the sauce and pour it onto the plates and arrange the cannelloni on top. Serve hot. Wine: Pinot Bianco del Collio (Friuli-Venezia Giulia), 2-4 years.