Most of the world’s cuisines have some sort of pasta with filling, with sauce on top. Chinese and Japanese people will cook it on steam and roast it on the frying pan and Italians will make it into a special kind of art through handmade ravioli- and the Spanish will be proud of their, a little thicker, tortilla-dough from which they make enchiladas.
The easiest and most practical solution, however, comes from Italian cuisine: it’s the cannelloni. The “small tubes” for cannelloni can be found anywhere- the thicker and the thinner ones. The filling can be made from vegetables, cheese and meat, tomato sauce, cream sauce, and bechamel…. Regardless, when you combine the taste you love, you cannot go wrong!
This time, try out the wonderful spring version of pasta with spring onion, tuna, and a creamy sauce, refreshed with olives and peppers.
16-17 “tubes“ for cannelloni (of small diameter)
300 g of tuna (fresh or from a can, in its own juice)
one bigger bunch of spring onions
two medium red peppers
4 cloves of garlic
100 g of pitted green olives
3-4 tablespoons of breadcrumbs soaked in a little bit of water
Salt and pepper
about 2 tablespoons of Moja Kravica butter
300 ml of Moja Kravica Kuhinjica neutral cream
200 g of Moja Kravica Kuhinjica cream cheese
freshly grated nutmeg
about 50 ml of water
Over butter, fry the finely chopped onion, then add the finely chopped red pepper and garlic. If fresh tuna is used, also finely chop it and then fry it- and if you use it from a can, just drain the water and blend it with the vegetables. Add the soaked breadcrumbs, then chop the olives and put in the filling. Season with salt and pepper to taste- and the filling is done!
Turn the oven on 180 degrees. Coat the right-sized baking tray with butter, then put the filling in the cannelloni (the filling should be dense) and arrange them in the tray in one layer. For this quantity, a 20×30 diameter dish was used, but it is definitely best to try out the container before starting to fill the cannelloni, to see which fits best.
Mix the Moja Kravica Kuhinjica cream cheese, Moja Kravica Kuhinjica neutral cream and nutmeg and then dilute the thick sauce with a little bit of water and spread out over the cannelloni so they are almost covered.
Bake in a heated oven for about 25-30 minutes, covered in foil, then an additional 10 minutes without the foil, so they are slightly roasted. The pasta will soften, and after the oven is turned off it will soak up the rest of the sauce. Serve it when it cools down a bit, with salad.
ADVICE: Cannelloni don’t have to be previously cooked if there is enough sauce, and if you first bake them covered with foil, until they soften. Also, like lasagna, they don’t have to be taken out of the oven at an exact minute, so they are more practical choice than spaghetti and other pasta when there is company coming