ITALIAN FOOD RECIPE black cannelloni with Atlantic Bonito stuffinga dish very tasty and with many flavours. Due to the fact that this fish is not too little it is a good way to cook the remaining parts of the bonito baked in foil. BASIC INGREDIENTS | ATLANTIC BONITO | typology | CREATIVE | Conservation | POSSIBLE | season | ALL | difficulties | LOW |
Timetable |
| served | 80 minutes (minimum) | cooking | 35+25 minutes | rest | 0 minutes | working | 15 minutes |
suggested wine: aromatic white/light red ingredients for 2 persons | ATLANTIC BONITO | lbs. 1 | 500 GRAMS | GARLIC | 1 CLOVE | 1 CLOVE | hot pepper OIL | 2 TABLESPOONS | 2 TABLESPOONS | GREEN AND BLACK OLIVES | 10 | 10 | OREGANO | 2 BRANCHES | 2 BRANCHES | TOMATO Purée | lbs. 1 | 500 GRAMS | STRIPPED VENUS CLAMS | oz 8+3/4 | 250 GRAMS | FRESH SMALL TOMATOES | oz 5+1/4 | 150 GRAMS | WHITE WINE | 3 TABLESPOONS | 1/2 GLASS | EGGS | 2 | 2 | COMMON WHEAT FLOUR | OZ 8+3/4 | 250 GRAMS | CUTTLEFISH ink | 2 TEASPOONS | 5 GRAMS |
Notes to recipe: The Atlantic Bonito is a fish with thick meat and of great dimension. For this reason sometime is enough for more than one meal. This recipe is a good way for using it for various courses. We have used a variant for egg pasta, black cannelloni, adding cuttlefish ink into the dough. It is a good way for making egg pasta with fish, as it increases the fish flavor.
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