Cannelloni tonno

Ingredients
cannelloni
parsley
3/4 cup grated feta cheese Mozzarella
1/2 cup cream - optional
# For the filling:
425 g canned tuna (confit)
2 peppers
1 small zucchini
2 tbsp flour
30 g butter
# For the sauce:
425 g of tomato paste
1 tsp dried basil
2 tbsp olive oil
1 tsp salt
pinch of black pepper
Method
For the filling: In a large skillet melt the butter, add the chopped and cleaned peppers and zucchini and fry on medium heat. When the vegetables are soft add the flour and fry until golden at constant stirring. Add the fish and stir until the mixture is homogeneous. Allow to cool. For the sauce: Heat oil in a pan, add other products to the boil, then remove from heat. With cold spoon stuffing cannelloni is distributed in that line in a deep pan, the bottom of which there is little of the sauce. Pour the rest of the sauce and cream optional, sprinkle with grated feta cheese mozzarella and chopped parsley and bake in a preheated to 200 ° C oven for about 30 minutes.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
13 Oct 2007