Cake-pasta with fish and broccoli

Description

This cake is perfect dry white wine, but I love dry pink! On the dish will not tell you what is on "time-two and ready" - it is not. But there is nothing difficult. The result is worth the hard work - the dish is easy, delicious, intense. PS Fish, I think you can substitute minced meat or chicken. Next time I will add a bit of grated Parmesan. Recipe source: Magazine "La Cucina Italiana", the first issue of 2010 and chef sister_chaos

Ingredients

Nutmeg
Flour

1.5 Tbsp
Salt
Milk

250 ml
Butter

20 g
Olive oil

2 Tbsp
Cannelloni

250 g
Broccoli

300 g
Dry white wine

150 ml
Parsley
Allspice

5 piece
Onion

1 piece
Sole

800 g
Saffron

0.25 g

Cooking

In a large pot boil water, add saffron (for color) and salt. Attention! saffron is exactly according to the recipe, otherwise the pasta will have the smell of drugs! Boil pasta in heavily boiling water for no more than 4 minutes. Drain in a colander and rinse with cold water to stop the cooking process.

Lay the pasta on a dish, so they don't stick together.

The filling of fish: fry small pieces of fish fillet for 1-2 minutes, add parsley, allspice, onion and Bay leaf and extinguish with wine, lower the heat and simmer, covered, 10 minutes.

Allow to cool in the pan and mash with a fork into small pieces.

Broccoli boil for a couple, I did it in the microwave at a power of 800, by placing the florets in a food film.

Build: Big form for timbali (in the absence of such, I did a small pan with a flat bottom diameter 18 cm, height 12 cm) grease with butter the bottom and sides cut to make custom size paper for baking, it easily adheres to the oil!

Cannelloni - each cut into four pieces. For the "bottom" I needed 21 pieces In each tube to stick of broccoli inflorescence down if it is large, trim. On top place the fish.

Place the tube perpendicular to the bottom of the inflorescences of broccoli down and fish up. So.

Now do the bumpers. Similarly, cut and stuffing tubes, and put them on top, but perpendicular to the wall of the fish shape to it. So.

There has to be a free space. It took me 20 tubes.

Similarly, at first we spread the second layer. I alternated the side with the fish and broccoli through time.

Mix the remaining paste (cut into 1 cm), fish and Bechamel, if you will, and broccoli.

Place the stuffing in the center. Cover the form with cake foil and place in a large form that you fill with boiling water, and bake in pre-heated to 190-200*C oven for 35 minutes. Be guided by your oven! To hold off the oven 10 minutes.

Cover the dish and quickly flip him the finished cake. Sprinkle with melted butter.

Bechamel sauce: In a saucepan on low heat melt the butter. It should really just melt a little bit and start to bubble, in any case not be brought to the temperature at which the oil begins to brown. Stirring with a whisk, pour in the melted butter, sifted flour, a little bit to give the flour and butter to sweat together, but do not give the flour to brown and darken.

Continuing to actively interfere, pour in the milk (to ensure no lumps). Salt, pepper, white pepper, add the ground nutmeg. Stirring occasionally, cook on low heat for 15-20 minutes to remove the flour taste.

In the context of.

Help yourself!

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