12 fresh lasagna sheets for cannelloni
1.2 kg of cod fillet, salted and flaked
300 g of pine nuts
2 tablespoons of garlic paste
1 onion, cut into julienne strips
1 xic. of olive oil
4 sprigs of thyme and rosemary
12 leaves of parsley
6 leaves of bay leaves
1 liter of milk
350 g of mascarpone cheese
1 xic. of white sauce
50 g of grated Parmesan cheese
Salt, black pepper, and nutmeg to taste
12 fresh lasagna sheets for cannelloni
1.2 kg of cod fillet, salted and flaked
300 g of pine nuts
2 tablespoons of garlic paste
1 onion, cut into julienne strips
1 xic. of olive oil
4 sprigs of thyme and rosemary
12 leaves of parsley
6 leaves of bay leaves
1 liter of milk
350 g of mascarpone cheese
1 xic. of white sauce
50 g of grated Parmesan cheese
Salt, black pepper, and nutmeg to taste
Cook the cod in milk with thyme, rosemary, parsley, and bay leaves
Drain the cod and remove the herbs
Baste the olive oil, garlic, and onion in a low heat pan without letting the oil boil
Add the pine nuts, cooked cod, and season with salt and black pepper
Stuff the lasagna sheets with the warm mixture and place everything in a refrigerator
Preheat the oven to 180°C
In a saucepan over low heat, dissolve the mascarpone in white sauce
Cover the cannelloni with this mixture
Dust with Parmesan cheese and nutmeg
Bake in a moderate oven for 5 minutes
Reduce the heat and remove when the sauce is simmering and the cheese is melted.
