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La Belle Cuisine - More Fish Recipes

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Cod Cannelloni with Swiss Chard
and Roasted Pepper 

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Several Types of Noodles, Tomato Sauce
Several Types of Noodles, Tomato Sauce
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Cod Cannelloni with Swiss Chard
and Roasted Pepper

Gourmet May 1993

2 cups Spicy Tomato Sauce (recipe follows)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
4 large square or 8 small rectangular sheets
of instant (no-boil) lasagne
2 cups flaked cooked cod
(such as leftovers from Roast Cod)
1 1/2 cups Swiss Chard with Roasted Pepper
1/3 cup chopped fresh basil leaves plus
basil sprigs for garnish
Freshly grated Parmesan as an accompaniment

Preheat the oven to 350 degrees F. Spread the tomato sauce in the bot-
toms of 4 individual gratin dishes or in the bottom of a shallow baking
dish just large enough to hold 8 cannelloni in one layer.
In a saucepan melt the butter over moderately low heat, whisk in the
flour, and cook the roux, whisking, for 3 minutes. Add the milk in a
stream, whisking, simmer the béchamel, whisking constantly, for 2
minutes, and season it with salt and pepper. Transfer the béchamel
to a bowl and let it cool, covered.
In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes,
or until they are softened. To the béchamel add the cod, the Swiss chard
with roasted pepper, the chopped basil, and salt and pepper to taste and
combine the mixture well.
If using the square lasagne sheets halve each sheet to form 2 rectangles. Working with 1 rectangle at a time, spread about 1/3 cup of the cod mix-
ture lengthwise down the center of each sheet, beginning with a long side
roll up the sheet to enclose the filling, leaving both ends open, and arrange
2 cannelloni, seam sides down, in each dish, spooning some of the tomato
sauce over them. Bake the cannelloni, covered with foil, in the middle of
the oven for 230 to 25 minutes, or until they are heated through, garnish
them with the basil sprigs, and serve them with the Parmesan. Serves 4.

Spicy Tomato Sauce

1 small onion, chopped fine
2 large garlic cloves, chopped fine
2 tablespoons olive oil
a 28- to 32-ounce can plum tomatoes
including the juice, chopped
1 teaspoon sugar
1/4 teaspoon dried hot red pepper flakes

In a heavy saucepan cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, sugar,
red pepper flakes, and salt to taste, and simmer the sauce, stirring occa-sionally, for 30 minutes, or until it is thickened. (The tomato sauce may
be made 1 day in advance and kept covered and chilled.)

Featured Archive Recipes:
Tomato Sauce 101
Cannelloni Santopadre
Don Camillo's Ravioli
Spinach, Ricotta and Prosciutto Cannelloni
Stuffed Tufoli (Pascal's Manale, New Orleans)

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