RomanItalian
Cannelloni Stuffed With Mantecato Cod, Gratinated With Pecorino And Artichokes
by Cucina con Ruben · 548K subscribers on YouTube
A rich and creamy first course for New Year's Eve: cannelloni filled with mantecato cod (creamed salt cod), topped with a cod-infused béchamel, sautéed artichokes, and pecorino cheese, then baked until golden. The dish can be prepared in advance and baked when needed.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1h 15min
- Servings
- 4
- Difficulty
- medium
Ingredients
16 items- 500 gDesalted Salt CodDesalted salt cod, cut into large pieces
- 1 lMilkFor cooking the cod and making the béchamel
- WaterA splash to lighten the cooking liquid
- 2 pcsBay LeavesBay leaves
- RosemaryA couple of sprigs
- ParsleyStems for cooking, leaves for garnish and filling
- 2 pcsGarlicOne clove for the cod cooking liquid, one for the artichokes
- Citron Or Lemon Zest(optional) — A strip of cedar or lemon zest for the cooking liquid; also zest and juice for the filling
- Black Peppercorns(optional) — A few black peppercorns for the cooking liquid
- 4 pcsCarciofiRomanesque artichokes, cleaned and sliced
- Extra Virgin Olive OilFor sautéing artichokes and for mantecato; use a delicate oil
- SaltTo taste
- 500 gFresh Egg PastaFresh egg pasta sheets for cannelloni
- 100 gButterFor the béchamel roux
- 100 gFlourFor the béchamel roux
- PecorinoGrated, for topping
Method
- Prepare the mantecato cod: In a pot, combine 1 liter of milk, a splash of water, bay leaves, rosemary, parsley stems, garlic, a strip of cedar or lemon zest, and black peppercorns. Add the desalted cod cut into large pieces (with skin). Cook for about 20 minutes until the cod is tender but not overcooked.
- While the cod cooks, prepare the artichokes: Clean the artichokes, removing the outer leaves and the choke. Cut into thin wedges. In a pan, heat olive oil and sauté a garlic clove (crushed) and parsley leaves. Add the artichokes, season with salt, and cook until tender and slightly golden. Set aside.
- Blanch the fresh pasta sheets: Bring a pot of salted water to a boil. Dip the fresh pasta sheets for about 20 seconds until they become more elastic. Transfer immediately to a bowl of ice water to stop the cooking. Drain and lay flat on a clean surface.
- Make the cod béchamel: Strain the milk used to cook the cod into a clean pot. In another pot, melt 100 g of butter, then add 100 g of flour and cook the roux for a minute until lightly toasted. Gradually whisk in the strained milk, stirring constantly until the béchamel thickens. Season with a pinch of salt and pepper. Set aside.
- Mantecato the cod: Remove the cod from the cooking liquid, discard skin and any bones. In a bowl, flake the cod with a fork. Gradually add extra virgin olive oil while stirring vigorously until the mixture becomes creamy and emulsified. Fold in a spoonful of the cod béchamel to make the filling more substantial. Add chopped parsley and a little lemon zest and juice. Mix well.
- Assemble the cannelloni: Spread a thin layer of cod béchamel on the bottom of a baking dish. Place a fresh pasta sheet on a work surface. Pipe or spoon a generous amount of the mantecato cod filling along one edge. Roll the pasta tightly to form a cannellone. Place seam-side down in the baking dish. Repeat with remaining pasta and filling.
- Top the cannelloni: Scatter the sautéed artichokes over the cannelloni. Pour the remaining cod béchamel over the top, spreading it evenly. Add another layer of artichokes if desired. Grate pecorino cheese generously over the surface.
- Bake: Preheat the oven to 200°C (400°F). Bake the cannelloni for 25 minutes until golden and bubbling. Let rest for a few minutes before serving.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
