Spanish Cannelloni
Recipe first for 4 people based on Tuna with tomato - cooking method to boil oven.
Preparation:
Preparation: Boil the pasta rectangles, drain them and place them on a dry cloth. Chop the drained tuna, the capers and the eggs and mix them with the ricotta. Distribute the mixture on the dough rectangles and roll them up into cannelloni. Brown the minced garlic in the oil, add the tomato puree and chilli pepper, salt and simmer for 20 minutes. Pour a few spoonfuls of sauce into a baking dish, arrange the cannelloni, cover them with the other sauce, sprinkle with breadcrumbs and place in the oven at 200 degrees for about 20 minutes. Recommended wine: rosé Sangiovese.
Ingredients:
Ingredients: 12 Rectangles Of Pasta For Cannelloni - 2 Tins Of Tuna In Olive Oil Of 160 G Each - 50 G Capers - 2 Boiled Eggs - 50 G Ricotta - 2 Cloves Of Garlic - 500 G Tomato Paste - 2 Tablespoons Olive Oil olive - 1 hot pepper - breadcrumbs - salt
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