Cannelloni of Ortiz White Tuna
12 cannelloni sheets
1 can of Ortiz White Tuna in escabeche
500 ml milk
30 g wheat flour
45 g butter (unsalted)
Guaranteed success: Cannelloni is a surefire way to treat both young and old. To get this recipe spot on, you need a smooth and silky bechamel. The trick is to heat the milk to be poured over the butter and flour mixture. Also remember to stir constantly while the bechamel takes shape and binds.
Boil 12 cannelloni sheets according to the instructions on the brand purchased. Once cooked, drain and arrange the sheets neatly between two clean cloths (dampened with cold water).
2Cook 1 liter of light bechamel by melting the butter in a saucepan over a low heat, then add the flour and whisk for 2 minutes. Add the milk, stirring constantly until it thickens. Allow the bechamel to cool.
3Drain and break up the Ortiz White Tuna in escabeche into 150-200 g pieces, mix with ⅓ bechamel, stirring gently so that it doesn’t fall apart. Sprinkle the filling with chopped parsley, mix, spread over the cannelloni sheets and close by rolling them. Cover the base of a baking dish with bechamel. Arrange the cannelloni in one layer and cover with the rest of the bechamel. Grate on some mozzarella and grill in the oven before serving.
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