Wasabi and Smoked Salmon Cannelloni
Cannelloni is an iconic pasta dish in Italian cuisine, undergoing numerous transformations over the centuries. This wasabi and smoked salmon version is a modern fusion, blending Asian and Mediterranean flavors into an elegant dish. As the silky cream and ricotta combine with the distinctive taste of smoked salmon and the sharp notes of wasabi, a truly exciting composition is born. This dish is the perfect choice for a festive dinner or to impress your guests with something special. Tip: feel free to experiment – a little lemon zest or dill can add even more freshness to the flavor. The experience is guaranteed to be memorable!
Ingredients for this recipe
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Preparation Steps
1
Finely dice the smoked salmon and mince the chives. In a bowl, combine the ricotta cheese, wasabi paste, lemon juice, salt, pepper, diced smoked salmon, and minced chives. Tip: Add the wasabi gradually to avoid making the mixture too spicy.
2
Fill the cannelloni pasta tubes with the salmon-ricotta mixture. You can use a piping bag instead of a spoon for easier and cleaner filling.
3
Preheat the oven to 350°F (180°C). Meanwhile, in a medium saucepan, heat the heavy cream, add the grated Parmesan cheese, and a pinch of salt. Over low heat, stirring constantly, heat until the cheese is melted and smooth, but do not boil.
4
Grease a medium-sized oven-safe baking dish with olive oil. Pour half of the cream sauce into the bottom of the dish, then arrange the filled cannelloni side-by-side. Pour the remaining sauce over the top, making sure to cover all the pasta.
5
Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes, or until the top is lightly golden brown. Tip: For the last 2 minutes, you can broil it for a crispier top.
6
Once removed from the oven, let it rest for 5 minutes before serving. Sprinkle with fresh chives before serving. This allows for easier slicing and better flavor integration.
