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Cannelloni au gratin with smoked salmon, spinach, and cream cheese

quantity

Pastas

quantity

10 people

time

20 minutes

difficulty

Difficulty Medium

  • Cannelloni au gratin with smoked salmon, spinach, and cream cheese
  • Cannelloni au gratin with smoked salmon, spinach, and cream cheese
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Ingredients

q.b. Oliveira da Serra Gourmet Extra Virgin Olive Oil

800g cannelloni pasta

450g smoked salmon, julienned

500g Spinach

350g cream cheese

to taste Chopped parsley

to taste Traditional sea salt

to taste Freshly ground pepper

50g Grated island cheese

Sauce

3 dl milk

300g Zucchini flesh

1 dl heavy cream

to taste Nutmeg

to taste Traditional sea salt

to taste Freshly ground pepper

Cooking Mode

  1. Mix the cream cheese with chopped parsley and season with salt and pepper.
  2. Blanch the spinach in water, immediately cool it in ice water, drain it well, and mix it into the previous mixture with the salmon.
  3. Stuff the cannelloni with the mixture, place them on a baking sheet, cover with the sauce, cover the sheet, and bake in an oven preheated to 150ºC for 35 minutes.
  4. Sprinkle with Ilha cheese and broil until golden.

Sauce

  1. Place the milk on the stove with the cream and zucchini; let it cook, then blend until smooth.
  2. Season with nutmeg, salt, and pepper, and set aside.
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