For the pasta:
1 1/2 cups all-purpose flour
3 eggs
For the filling:
1/4 cup olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
600g haddock
black pepper to taste
1 bunch cooked spinach, drained and chopped
1 egg yolk
For the sauce:
1 small onion, finely chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 liter milk
For the pasta:
1 1/2 cups all-purpose flour
3 eggs
For the filling:
1/4 cup olive oil
2 medium onions, finely chopped
2 cloves garlic, minced
600g haddock
black pepper to taste
1 bunch cooked spinach, drained and chopped
1 egg yolk
For the sauce:
1 small onion, finely chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 liter milk
For the pasta: on a flat surface, combine sifted flour
Make a mound with a cavity in the center
Place eggs (lightly beaten with a fork) and mix well with flour
Knead until a smooth dough forms
Let it rest for 15 minutes
Then make the filling: fry onions and garlic in olive oil until golden brown
Add haddock and cook for about 5 minutes, stirring well to flake apart
Add spinach, stir well, and cook until slightly dry
Remove from heat and season with salt and black pepper to taste
Add egg yolk, mix, and reserve
Roll out pasta in small pieces each time, to a thickness of about 2 mm
Cut into pieces of 12 x 10 cm
In a large pot of boiling salted water, cook one piece at a time
Remove each piece with a slotted spoon and place in a cold water bath
Drain each piece, fill, and roll up
Place in a refrigerated baking dish well greased
For the sauce: fry onion in butter until golden brown, then add flour and mix well
Add milk slowly, stirring constantly to form a creamy consistency
Season with salt to taste
Pour sauce over cannelloni and bake covered with aluminum foil until heated through
Serve two cannelloni per plate
Serves 12.
