Spinach and Codfish Cannelloni

Ease back into your daily routine with another delicious suggestion from Lume Brando. Join us in preparing this flavorful Spinach and Codfish Cannelloni and keep the whole family happy during this rentrée season.

Ingredients (serves 4)

1 large onion, roughly chopped
3 cloves of garlic
1 or 2 bay leaves
600 g soaked and shredded codfish
100 g spinach
650 ml béchamel sauce
12-14 oven-ready cannelloni
1/2 cup grated cheese
A drizzle of olive oil
Black pepper to taste

Method

Add a good drizzle of olive oil to a large frying pan and heat it.
Add the onion and cook for 3 minutes.
Then add the sliced garlic and bay leaf and let them brown properly.
Add the finely shredded codfish and season with freshly ground black pepper.
Cook until everything is soft and even (about 15 minutes).
Remove the bay leaves and add the spinach until wilted (2-3 minutes).

Meanwhile, preheat the oven to the temperature indicated on the cannelloni pasta packaging.
Turn off the heat and add approximately 1 cup of béchamel sauce to the mixture, stirring well until creamy.
Taste, adjust seasoning, and allow cooling.

Brush a baking tray with some béchamel.
Next, fill the cannelloni with the mixture – the most practical way is to use a piping bag, as shown in the video on our Instagram account.
Arrange the spinach and codfish cannelloni on the baking tray.
Finally, sprinkle the grated cheese on top and cover with the remaining béchamel.
Bake for the time indicated on the cannelloni packaging.

Serve with salad or cooked vegetables.