Sicilian stuffed blue fish cannelloni, imagine a gourmet dinner by the sea, with a stunning view and an elegant, flavorful first course, perfect for special occasions or a refined dinner.
The combination of fresh or even dried pasta, blue fish filling, and béchamel creates a harmony of flavors that captivates the palate.
The Sicilian stuffed blue fish cannelloni I propose today is a dish elaborated in several parts and indicated for a festive day.
The main ingredient is blue fish, mackerel, or horse mackerel, but you can use any type of fish as long as it is filleted.
For this, I include a video tutorial on how to fillet fish.
The process used to make the dish is very similar to meat-stuffed cannelloni. It consists of a fish ragù, a sauce, and a béchamel.
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- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 1 Minute
- Portions: 8
- Cooking methods: Stove, Electric Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
- Energy 507.43 (Kcal)
- Carbohydrates 39.32 (g) of which sugars 6.89 (g)
- Proteins 28.42 (g)
- Fat 27.51 (g) of which saturated 9.38 (g)of which unsaturated 6.22 (g)
- Fibers 6.12 (g)
- Sodium 610.05 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 9 oz egg cannelloni (or 1 lb fresh pasta)
- 1.1 lbs blue fish (net weight)
- 0.5 cup onion
- 5.3 oz carrot
- 1 stalk celery
- 8.8 oz canned cherry tomatoes
- 4 tbsp extra virgin olive oil
- 4 tbsp white wine
- to taste salt
- to taste pepper
- 1 cup breadcrumbs (seasoned the Sicilian way see my recipe click)
- 1 cup grated Parmesan cheese
- 3.5 oz provolone (diced)
- 2 leaves bay leaf
- 8.8 oz béchamel (see my recipe)
- 0.5 cup onion
- 1 carrot
- 1 stalk celery
- 4 tbsp extra virgin olive oil
- 7 oz peas
- 4.2 cups tomato sauce
- to taste salt
- to taste pepper
Sicilian Stuffed Blue Fish Cannelloni
Tools
What we need to prepare
- 2 Knives
- 1 Frying Pan
- 2 Pots
- 1 Baking Dish lasagna dish
- 1 Cutting Board
Steps
To prepare
We must start with very fresh fish
These are horse mackerels, but you can use any type of blue fish, as long as they are fresh.
Remove the head and innards and then fillet it.
Follow the video tutorial above.
With the help of a food processor, mince it finely
Mince the onion, carrot, and celery stalk as finely as possible, and put them in a wide, shallow pot with a drizzle of extra virgin olive oil and bay leaves. Sauté for 3 minutes, stirring occasionally.
When the vegetables are well sautéed, add the fish mince
and stir to crumble it.
As soon as it turns white, deglaze with the sweet wine and let it evaporate.
At this point, you can add the chopped tomato sauce,
adjust the salt, lower the heat, and let it cook for 10 minutes.
Take the onion, carrot, and celery and chop them with a knife, combine them in a pot with extra virgin olive oil and let them wilt.
Then add the peas and tomato sauce, adjust salt and pepper, and let it cook for about 20 minutes
Now that all the ingredients are ready, let’s fill the cannelloni.
Put some sauce in the baking dish,
and then with the help of a teaspoon fill the cannelloni
and do it from both sides so the filling is well distributed.
Make a layer of cannelloni and cover it with the sauce with peas and finally with the béchamel
Cover the baking dish first with a sheet of parchment paper and then with a sheet of aluminum foil.
Bake the cannelloni at 356°F for 20 minutes.
At the end of cooking, insert a toothpick, if it goes in the cannelloni are cooked.Leave them covered for another 5 minutes before serving.
Remove the paper sheets and if they have dried a little, add the sauce you have set aside.
Here are the Sicilian Stuffed Blue Fish Cannelloni ready
Tips
Sicilian Stuffed Blue Fish Cannelloni
Set aside a little sauce and a little béchamel just to avoid that after cooking the cannelloni have not dried up, especially if they are made of dried pasta.
Storage
The cannelloni can be stored in the fridge for up to 2 days and in the freezer for up to 3 months.
FAQ (Questions and Answers)
Sicilian Stuffed Blue Fish Cannelloni
Can I use frozen fish?
Yes, of course.
