Table of contents
Ingredients for the recipe Cold Cannelloni
- 16 cannelloni slices
- 200 gr. of bonito in oil
- 1 spring onion
- 1 tomato
- 3 pickles
- 1 egg
- 1 tablespoon tapenade (black olive puree)
- water
- extra virgin olive oil
- vinegar
- salt
- parsley
Elaboration of the recipe Cold cannelloni
Heat water in a large saucepan with a pinch of salt. When it starts to boil, add the cannelloni slices and cook them for about 10-12 minutes. Remove them and drain them on a clean kitchen towel.
To make the mayonnaise, put the egg in the blender jar. Add a pinch of salt, a dash of vinegar and 150 ml. of oil (approximately). Insert the blender arm, keep it still and turn it on. When it starts to bind, make upward and downward movements until it binds completely.
Finely chop the spring onion and place in a bowl. Add the crumbled tuna and mayonnaise. Mix well. Fill the cannelloni and place in a serving dish.
Finely chop the gherkins and place them in a bowl. Peel the tomato, dice it and add them. Add the tablespoon of tapenade, oil, a dash of sherry vinegar and salt. Mix well and sprinkle the cannelloni with the vinaigrette. Serve and decorate with a parsley leaf.
Tip:
When you are going to cook cannelloni, it is always a good idea to cook an extra sheet in case one of them breaks during cooking.
Nutritional information of the recipe: Raw vegetables, great diuretic and decorative effect
