Spinach and tuna cannelloni



Spinach and tuna cannelloni

Few dishes are as easy to prepare as pasta ; although we have little time to cook, we can eat very well using this versatile ingredient and little else, with a good olive oil and some tomatoes, we can make a rich pasta and if we already grate over a good cheese, Parmesan type for example , we have a fable dish. That yes, it is essential to cook the pasta well and use first class ingredients.

Use dry or fresh pasta is a matter of taste and time, because both the one and the other, if they are of quality, will give us perfect results. And if we already dare with the landlady, the result can be sublime:))
If we want to complicate a little more, not much huh ?, can we make a cannelloni recipe, like the one I bring you today. I decided on a filling of spinach and tuna, a mixture that goes very well and as I had just cooked some quail eggs, I thought it would go well and yes, they go great.



Spinach and tuna cannelloni



INGREDIENTS:
  • 16 plates of cannelloni (4 per person) )
  • 1/2 Kg of spinach
  • tuna in oil (320 gr or 4 cans of 80 gr)
  • 1 onion or chives
  • 12 quail eggs (or 2 of chicken)
  • grated cheese
  • olive oil
  • salt
For the bechamel :
  • a spoonful of butter (or olive oil)
  • 1/4 Lt. milk
  • 1 or 2 tablespoons flour
  • nutmeg (optional)
  • salt

Spinach and tuna cannelloni


ELABORATION :

Cocemos paste in plenty of salted water at the time recommended by the manufacturer. We drain it and reserve it on a clean cotton cloth or on kitchen paper.
The precooked pasta is a good and faster option. And better still the pre-cooked tube that does not even need to be soaked, just stuff it and baked. There is no excuse to make cannelloni: D
Cook spinach (well washed, bagged or frozen) in a little salt water. Drain, chop and reserve.
Cook the eggs. My trick to cook them is: I dip them in a saucepan with water and a splash of vinegar. When the water starts to boil, I turn off the glass ceramic and take advantage of the residual heat to make the eggs. Once the water is warm, I take them out and remove the skin.
If you use another cooking system: 10 minutes for a large egg and 4 for quail eggs.
We prepare the bechamel: We melt the butter in a pan, add the flour, sauté with a wooden spoon and add the cold milk once, stir until it begins to thicken. We add salt and nutmeg. We reserve.
For this type of preparations, I prefer that it is a little less dense than for croquettes, for example, because once it cools more thick.

In a pan with a little oil, sauté the onion or chopped onion, add the spinach cooked and chopped and sauté a little. Remove from heat and add the shredded tuna (drained oil), chopped eggs and two tablespoons of béchamel sauce.