canelones

Are you allergic to lactose? Do you prefer to eat gluten-free food? Then this is your recipe!

Bárbara from the blog www.cocinasin.com has this great lactose and gluten-free tuna and prawn cannelloni recipe.

I don’t know about you, but I can already picture it in my mind: pasta filled with our best tasty and wholesome tuna, mouth-watering king prawns… And all this covered in a white sauce that will have you licking your fingers… Not even in my best dreams…

Who’s up for it?

Ah, I almost forgot; this is a really healthy recipe as it is gluten and lactose-free… A real treat my friends…

Ingredients

  • Olive Oil
  • Salt
  • Gluten-free flour – 200 g
  • Eggs – 2
  • Water – 10 ml
  • White Tuna – 3 tins
  • Dill
  • Tomato passata
  • Lactose-free cheese
  • Red peppers – 2
  • King prawns – 15
  • White sauce

Preparation

  1. In a bowl, mix the flour and the eggs and add 10 ml of water. Knead with your hands until you have a uniform dough without cracks.
  2. Divide the dough into four parts and sprinkle the outside with flour, squashing it slightly with your hands.
  3. Put it through a pasta maker machine a couple of times using number 0, once with number 1, another with number 2 and a last time with number 3.
  4. Cut it into squares with 9 cm sides and set aside on a surface sprinkled with flour until all the cannelloni squares are finished.
  5. The put water in a saucepan and when it boils add salt and a dash of olive oil. Put the cannelloni in the water one by one and let them boil for 3 minutes at strong heat.
  6. Meanwhile, prepare a clean cotton cloth and extend it on a worktop surface. When the cannelloni squares are done, spread them on the cloth.
  7. Add a dash of oil to a frying pan, cut the red peppers into very small pieces, add them to the pan and add salt.
  8. Now peel the king prawns and cut them into small pieces. When the peppers are sautéed, add the chopped prawns. When the prawns start to change colour add the tins of tuna, rinsed, and a bit of dill on top. Stir fry and remove the frying pan from the heat after 5 minutes.
  9. Place a couple of tablespoonfuls of the frying pan mixture in the middle of each cannelloni and roll it closed.
  10. At the bottom of an oven tray spread a layer of tomato passata and place the cannelloni on top.
  11. Now make white sauce (gluten and lactose-free) that is not too thick and pour it over the cannelloni.
  12. Finish it off by adding a bit of lactose-free cheese on top and cook au gratin in the oven for 10 or 15 minutes until the cheese has melted.

Thanks Bárbara!

Share this recipe!

"Bonito del Norte"-White Tuna Recipes, , , , , , , , , , , , 0 comentarios