FOR THE FILLING
800 g of cod
4 tablespoons of olive oil or butter
1 large onion, chopped
1 tablespoon of garlic, minced
1 tablespoon of fresh parsley, chopped
2 tablespoons of breadcrumb
1 teaspoon of dried oregano
To taste salt
1 pinch of black pepper
1 kg of fresh pasta for cannelloni or 500 g of dry pasta
FOR THE SAUCE
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
4 cups of milk (960 ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
2 tablespoons of fresh parsley, chopped
2 tablespoons of chives, chopped
2 tablespoons of grated Parmesan cheese
FOR THE FILLING
800 g of cod
4 tablespoons of olive oil or butter
1 large onion, chopped
1 tablespoon of garlic, minced
1 tablespoon of fresh parsley, chopped
2 tablespoons of breadcrumb
1 teaspoon of dried oregano
To taste salt
1 pinch of black pepper
1 kg of fresh pasta for cannelloni or 500 g of dry pasta
FOR THE SAUCE
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
4 cups of milk (960 ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
2 tablespoons of fresh parsley, chopped
2 tablespoons of chives, chopped
2 tablespoons of grated Parmesan cheese
PREPARE THE FILLING: Soak the cod in milk for one day, changing the milk at least three times
Then, wash and cut it into small pieces
Lift the cod out of the milk, rinse under cold running water, pat dry with paper towels, and remove any bones or skin
Chop the cod into a coarse paste, leaving some texture to the fish
Fry the onion and garlic in butter or olive oil until softened
Add the parsley, breadcrumb, oregano, salt, black pepper, and cod
Stir well and cook for several minutes
Verify the seasoning
Add the black pepper, nutmeg, and stir well
Remove from heat and reserve
Cook the pasta according to package instructions
Drain and fill with the fish mixture
Place the filled cannelloni in a large baking dish, cover with foil, and bake at 200°C (quente)
PREPARE THE SAUCE: In a medium pan, melt the butter or margarine over high heat
Add the flour, whisking constantly to avoid lumps
Gradually add the milk, whisking continuously until slightly thickened
Remove from heat and season with salt, black pepper, nutmeg, parsley, chives, and Parmesan cheese
Pour the sauce over the cannelloni, sprinkle with additional Parmesan cheese, and bake at 200°C (quente)
Serve hot
Calorie count: 600 calories per serving
Recommended wine pairing: Tinto de sabor adstringente
Wine options: Porca de Murça 94, Portugal; Luigi Bosca Malbec 95, Argentina
Wine pairings: Quinta da Pacheca 93, Portugal; Refosco dal Peduncolo Rosso Rosa and Girolamo Dorigo 89, Italy; Château Belle Côte Maison Sichel 93, France
