Loreto, from Sabores de Colores , offers us an agile way to prepare really delicious salmon and spinach and ricotta cheese cannelloni , which she cooks and presents in a skillet pan for a rich preparation and an original table presentation.

Cannelloni and lasagna recipes, although a bit tedious, are really handy: they admit all the variants you can think of and best of all, they always turn out well and everyone likes them.

I love to prepare them in the Le Creuset skillets , both in the smallest ones and serve them as an individual portion as well as in the large one if there are at least 4 people who are going to enjoy the food.

T&G Cutting Board with Painted Handle and Skillet Le Creuset Iron Skillet

I know that you will tell me how lazy to prepare cannelloni, I admit that at home we use some that are already formed and with the help of a pastry bag in the blink of an eye they are ready. So if you get them, do not hesitate, they are a comfort and a perfect excuse to prepare cannelloni more often.

Ingredients for 4 people)

• 16 formed cannelloni
• 250gr ricotta cheese
• 250g fresh spinach
• 120gr smoked salmon
• 3 tablespoons grated Parmesan for the filling
• 2 tablespoons grated Parmesan for sprinkling
• 1 small onion finely chopped
• 1 finely minced garlic clove
• 1 egg yolk
• 1 teaspoon dried tarragon
• 1 pinch nutmeg
• extra virgin olive oil
• Salt
• Pepper
• 500 gr homemade tomato sauce

For a light bechamel:

• 50 g virgin olive oil
• 100g flour
• 800 g whole milk
• Salt
• Pepper
• Nutmeg

ELABORATION

1. In our Le Creuset skillet pan, heat two tablespoons of oil, brown the garlic, add the onion and poach it well. Then add the spinach and tarragon, let's sauté a few minutes. Remove to a plate and let cool.

2. While the spinach is warming up, in a bowl mix the ricotta cheese with three tablespoons of Parmesan, the egg yolk and the finely chopped smoked salmon. Season with salt, pepper and nutmeg. Then we chop the poached spinach and add it to the ricotta and mix well.

3. Once we have the filling ready, with the help of a pastry bag (I used a disposable one without a nozzle) we fill the pasta tubes and reserve them.

4. We retrieve our Le Creuset skillet and cover the bottom with tomato sauce, place the cannelloni on it and cover with the remaining sauce. Cover with foil and bake in a preheated oven at 200ºC for 15 minutes.

5. While the cannelloni are cooking in the oven, prepare the bechamel sauce. To do this, heat the olive oil in a saucepan, add the flour and cook it for about two minutes, then add the milk, stirring constantly with a whisk . Cook until thickened, season with salt, pepper and nutmeg. We booked.

6. After the cooking time of the cannelloni, remove them from the oven, remove the foil, cover with the bechamel sauce, sprinkle with Parmesan and gratin for 5 minutes or until the surface is golden brown.

7. Remove from the oven and serve hot.

NOTE: If you like cannelloni more covered with bechamel or just with bechamel or just with tomato sauce, they will be just as delicious. If you omitted the tomato sauce you would have to cover them with bechamel sauce, cover the skillet with foil and cook as indicated in the recipe.

These spinach and salmon cannelloni are really delicious, and you will have already seen that they do not give much complication. So go for them, and tell me who could resist dipping bread.

loretto