Seafood cannelloni

60 min
4 People
60 min
INGREDIENTS for 4 people

6 sheets Barilla Lasagna

1/2 tsp salt

1 tsp pepper

2 tbsp extra virgin olive oil

10 fl oz rapeseed oil

1 bunch dill

3.5 oz salmon

3.5 oz scallops

3.5 oz prawns

12 asparaguses

1 pinch saffron

1 fresh chili

3.4 fl oz white wine

3.4 fl oz cooking cream (15% fat)

1 sweet potatoes

7 oz cherry tomato

3 oz peeled almonds



For the pasta

Bring to boil a pot of salted water.

Cook the Lasagna until soft, then drain and set aside.


For the almond

Pre-heat the oven at 160°C /320° F.

Chop the almonds and toast for about 10 minutes.


For the sweet potatoes

Cut the potatoes in thin slices

Fry them at high temperature for 5 minutes in a preheated pan

Pat dry on absorbent paper and set aside.


For the filling:

Finely chop the salmon and a portion of the asparaguses

Sauté the salmon, scallops and prawns in a preheated pan with extra virgin olive oil.

Add a pinch of salt, pepper, chili and saffron and set aside.


For the sauce

Bring to a boil a pot of water and cook the remaining asparagus until soft.

Remove from the water and add the cooking cream.



Roll the Lasagna around the fish filling to obtain the Cannelloni.

Bake the “Cannelloni” in the oven at 100° C/210° F for 5 minutes.

Cut the “Cannelloni” in half.



Spread a layer of sauce on the bottom of the plate and set the Cannelloni on top.

Decorate with almonds, sweet potato chips, tomatoes, dill.


Fish Sauces Stuffed
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