Caper and Smoked Salmon Cannelloni
Salmon-filled cannelloni combines the rich tradition of Italian pasta dishes with the sophistication of modern cuisine. Historical background: The origin of Italian cannelloni dates back to the late 19th century around Naples, where it was first prepared with meat filling. Fish versions later spread, mainly in the coastal cities of Northern Italy, where local ingredients - such as smoked salmon or tuna - were combined with the classic pasta. Emotional introduction: Imagine the aroma of golden-brown pasta rolls bathed in silky cream sauce filling the kitchen, while the family impatiently awaits dinner. Technical advice: The key to success is the correct filling consistency - it should not be too thin, otherwise it will run out during baking. A little Parmesan can help bind the mixture. The Parmesan layer on top gives a crispy crust, which makes the dish truly restaurant quality. If you are preparing it for a special occasion, garnish with fresh parsley or a squeeze of lemon juice when serving.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: chop the smoked salmon into small pieces, finely chop the parsley, zest the lemon, and drain the capers. Tip: Always rinse the salty brine from the capers to avoid an overly intense flavor.
2
In a large bowl, combine the ricotta, chopped smoked salmon, capers, lemon zest, parsley, salt, and pepper. Use a fork to loosen the ricotta. Tip: Lemon zest adds freshness to the dish, but only grate the yellow part, as the white part can be bitter.
3
Fill the cannelloni pasta tubes with the salmon mixture. The easiest way to do this is with a small spoon or a piping bag. Tip: Do not pre-cook the pasta; it will soften in the creamy sauce during baking.
4
Pour half of the heavy cream into a medium-sized baking dish, then place the filled cannelloni in a row. Cover them with the remaining cream and sprinkle with grated Parmesan. Tip: The Parmesan will give the top a beautiful golden color when baked.
5
Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (180°C) for 25 minutes. Then remove the foil and bake for another 10 minutes, until the top is golden brown. Tip: The top is perfect when it's lightly golden brown and crispy.
6
Let it rest for 5 minutes before serving, so the flavors meld together and the filling doesn't run out when slicing. Tip: Resting also helps with a nice presentation.
