"Sunday Cannelloni" is a classic Italian dish. Chef Alessandro Borghese revisits the dish in the Sky TV program "Kitchen and Sound," using scampi and monkfish. To fully savor the flavor, we recommend cutting the monkfish into bite-sized pieces and chopping the shrimp into bite-sized pieces. A key ingredient for making the dish more flavorful and velvety is the béchamel sauce, which should be mixed with the other ingredients immediately after draining the cannelloni. The dish will be creamy and bursting with flavor!
Ingredients for 4 people- 12 Cannelloni
- 200 g of monkfish
- 100 g of scampi
- 0.5 leek
- Butter to taste
- Bechamel sauce to taste
- Salt and pepper to taste
- EVO oil to taste
- Basil to taste
Bring water for the pasta to a boil and season with salt. Add the cannelloni. For the filling, finely chop the leek and cut the monkfish into bite-sized pieces. Clean and chop the scampi. In a bowl, season the fish with salt, fresh basil, and extra virgin olive oil. Let it simmer. Separately, melt a knob of butter in a pan and sauté the leek. Add the fish and cook for a few minutes. Once the fish is seared, transfer it to a bowl and mix with a few spoonfuls of béchamel sauce. Drain the cannelloni and fill them with the filling. Bake in a preheated oven at 230°C (440°F) for a few minutes.
Just before serving, garnish with basil leaves and a sprinkling of pepper.
