Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Recipe with pictures: how to make cannelloni stuffed with Atlantic Bonito sauce (cannelloni al ragù di palamita), Italian recipe.

recipe with pictures of manual skills required for rolling cannelloni

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PREPARATION: step-by-step photographed recipe

	Cleanse and rinse the bonito and bake in foil, as shown in the recipe.
Remove carefully skin and bones and chop the meat, use also its sauce and the shelled clams for making cannelloni filling
	prepare the homemade egg pasta dough as shown in the egg pasta dough recipe, adding  cuttlefish ink to the flour
	Roll out the dough tiny then cut to rectangles as small as your hand.
Spread onto the bottom of a baking pan with a half of the tomato pulp. If available use small  Pyrex pans for each portion, it will avoid the problem to move the cannelloni while serving.
	Spread 2 tablespoons of the stuffing in each triangle and roll gently.
	Put into the pan the cannelloni paying attention them to separate
	Cover with tomato sauce for avoiding them to dry and bake at  F 356 (180° C)
	Serve hot

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