Anchovy Cheese Bread with Salmon Cannelloni
Ingredients
Anchovy Cheesy Bread
- 1 x 500g of rye bread
- 1 packet Mozzarella cheese slices
- 30g butter, softened
- 8-10 canned anchovies, drained
- 10 black olives, halved and stoned
- Freshly ground pepper
Ingredients
Salmon Cannelloni
- 6 cannelloni shells
- 30g butter
- 3 tablespoons plain flour
- 1/2 cup white wine
- 1 cup milk
- 3 spring onions, chopped
- 2 cans x 220g pink salmon, drained and flaked
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon chopped fresh dill
- 3 Mozzarella cheese slices
Anchovy Cheesy Bread
Cut bread in 1-1 1/2cm slices, not quite through to the base. Cut cheese slices into three, giving approximately 18 slices, and insert a slice into each cut in the bread.
Spread butter on top of loaf and arrange anchovies and black olives in a decorative fashion on top of the loaf (see pic for example). Sprinkle with black pepper.
Place on a buttered oven tray and bake in a hot oven for 15 minutes. Serve immediately.
Salmon Cannelloni
Cook cannelloni shells in boiling salted water with a drop of oil, until tender. Rinse under cold water, to prevent sticking, drain and set aside.
Melt butter in a saucepan, add flour and cook for a few minutes stirring constantly. Add wine and milk gradually, continue cooking and stirring until sauce thickens and boils for around 1 minute. Set aside.
Combine spring onions, salmon, salt, pepper, dill and 1/2 cup of sauce and mix well.
Using a spoon or a piping bag press the mixture firmly into the cannelloni shells. Place shells in a buttered heat proof dish, pour over remaining sauce and top with cheese slices. Bake in a moderate oven for 15-20 minutes or until lightly coloured.
Cocinar, comer y ser feliz!
Leticia
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