Fish cannelloni

For 4 serves

-60g of leeks
-50g of celery
-400g of fresh cod
-200g of cherry tomatoes
-15g of basil
-30g of parmesan cheese
-70g of tomato sauce
-160g of pasta sheets for lasangne
-olive oil
-salt and pepper

Preparation

1.Cut the celery and leek into julienne strips and soften them in a pan with salt and cook until the cooking juices have almost evaporated.

2.Parboil the sheets of lasagne and spoon the filling along the middle of each sheet. Roll up the sheets to form cannelloni.

3.Blend the tomato sauce and spoon a little over the bottom of the oven proof dish together with a drizzle of olive oil.

4.Arrange the cannelloni in the oven proof dish and cover with the remaining tomato sauce. Quarter the chery tomatoes, chop the basil and arrange on top of the cannelloni. Sprinkle with grated parmesan and bake in the oven.

-Preparare 40 minutes.
-Cooking time 30-40 minutes
-Recommended equipement rectangular non stick dish
-Tips and variations
-You can use the chepe filling (spinach and ricotta) for the cannelloni if you like , but the cannelloni will have to be cavered with bechamel sauce.

Recipes:Lasange

lasangna

serves 6 or 8
500 g of fresh pasta for lasange
180g of grated parmesan chesse
200g of chesse, chopped (either mozzarella , scamrorza or provola)

for the meat sauce
500g of minced beef
800g of tomatoes(canned or chopped)
1 stock cube
1 medium onion
30 g of butter
6 or 7 tablespoons of olive oil
1 glass of red wine
celery, carrot
salt

for 600g of béchamel sauce
(alternatively, you can use shop-bought ready made béchamel sauce)
50g of butter
60g of flour
1l of milk
salt, nutmeg

To make the meat sauce

1.Chop the celery carrot and onion and seat them in the oil and butter
2.Add the meat and brown it.
3. Add the wine and allaw it to evaporate, then add the tomatoes stock cube and salt
4. Cover and cook over a low heat for about one hour


To make the beachamel sauce:

1Melt the butter then add the flour mixind thoroughly all the time to prevent any lumps forming.
2. Add the milk a little at a time and continue cooking, stearing until the sauce reaches the desired consitency.
3. Once cooked season with a little sault and grated nutmeg.
4. Butter the disk
5. Spread to tablesponce of meat sauce over the buttom of the disk the arrange a layer of lasagna sheets followed by meat sauce, béchamel sauce, shopped chesse and a sprinkling of grated parmesan chesse.
6. Continue adding layers in this way until you have finished nearly all the ingredients
7. Finally cover generously with béchamel sauce, a good sprinkling of grated parmesan chesse and a few knobs of butter

Preparation 2 hours
Cooking time 45 -60 minutes
Recommended equipment rectangular non stick dish
Tips and variations
If you are making fish or vegetables lasagne, you can use vegetables stock intead of milk and olive oil instead of butter for the béchamel sauce