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Name: Cod Cannelloni with Swiss Chard And Roasted Pepper
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Freshly grated Parmesan as; 2 c Spicy Tomato Sauce; 2 c Flaked cooked cod; (such as; ; accompaniment; 1/3 c Chopped fresh basil leaves; 3 tb Unsalted butter; ; sprigs for garnish; 1/4 c All-purpose flour; 1 1/2 c Swiss Chard with Roasted; 1 c milk; ; Onions and Olives; 4 lg Squa or 8 small rectangular; ; instant; ; Cod with Potatoes,

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INGREDIENTS

Freshly grated Parmesan as
2 c Spicy Tomato Sauce
2 c Flaked cooked cod; (such as
; accompaniment
1/3 c Chopped fresh basil leaves
3 tb Unsalted butter
; sprigs for garnish
1/4 c All-purpose flour
1 1/2 c Swiss Chard with Roasted
1 c milk
; Onions and Olives
4 lg Squa or 8 small rectangular
; instant
; Cod with Potatoes,

Servings

INSTRUCTIONS

Preheat the oven to 350F. Spread the tomato sauce in the bottoms of 4 individual gratin dishes or in the bottom of a shallow baking dish just large enough to hold 8 cannelloni in one layer. In a saucepan melt the butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk in a stream, whisking, simmer the bechamel, whisking constantly, for 2 minutes, and season it with salt and pepper. Transfer the bechamel to a bowl and let it cool, covered. In a pan of hot water let the sheets of lasagne soak for 10 to 15 minutes, or until they are softened. To the bechamel add the cod, the Swiss chard with roasted pepper, the chopped basil, and salt and pepper to taste and combine the mixture well. If using the square lasagne sheets halve each sheet to form 2 rectangles. Working with 1 rectangle at a time, spread about 1/3 cup of the cod mixture lengthwise down the center of each sheet, beginning with a long side roll up the sheet to enclose the filling, leaving both ends open, and arrange 2 cannelloni, seam sides down, in each dish, spooning some of the tomato sauce over them. Bake the cannelloni, covered with foil, in the middle of the oven for 230 to 25 minutes, or until they are heated through, garnish them with the basil sprigs, and serve them with the Parmesan. Serves 4. Gourmet May 1993

NOTES

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Cod Cannelloni with Swiss Chard And Roasted Pepper

Freshly grated Parmesan as
2 c Spicy Tomato Sauce
2 c Flaked cooked cod; (such as
 ; accompaniment
1/3 c Chopped fresh basil leaves
3 tb Unsalted butter
 ; sprigs for garnish
1/4 c All-purpose flour
1 1/2 c Swiss Chard with Roasted
1 c milk
 ; Onions and Olives
4 lg Squa or 8 small rectangular
 ; instant
 ; Cod with Potatoes,

Preheat the oven to 350F. Spread the tomato sauce in the bottoms of 4  individual gratin dishes or in the bottom of a shallow baking dish  just large enough to hold 8 cannelloni in one layer. In a saucepan  melt the butter over moderately low heat, whisk in the flour, and  cook the roux, whisking, for 3 minutes. Add the milk in a stream,  whisking, simmer the bechamel, whisking constantly, for 2 minutes,  and season it with salt and pepper. Transfer the bechamel to a bowl  and let it cool, covered. In a pan of hot water let the sheets of  lasagne soak for 10 to 15 minutes, or until they are softened. To the  bechamel add the cod, the Swiss chard with roasted pepper, the  chopped basil, and salt and pepper to taste and combine the mixture  well.    If using the square lasagne sheets halve each sheet to form 2  rectangles. Working with 1 rectangle at a time, spread about 1/3 cup  of the cod mixture lengthwise down the center of each sheet,  beginning with a long side roll up the sheet to enclose the filling,  leaving both ends open, and arrange 2 cannelloni, seam sides down, in  each dish, spooning some of the tomato sauce over them. Bake the  cannelloni, covered with foil, in the middle of the oven for 230 to  25 minutes, or until they are heated through, garnish them with the  basil sprigs, and serve them with the Parmesan.    Serves 4.    Gourmet May 1993

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Nutrition

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Serving Size: 1 Serving (840g)
Recipe Makes: 1 servings

Calories: 2092
Calories from Fat: 1887 (90%)

Amt Per Serving		% DV

	Total Fat 209.7g	280 %
	Saturated Fat 132.2g	661 %
	Monounsaturated Fat 54.2g
	Polyunsanturated Fat 8.3g
Cholesterol 554.4mg		171 %
Sodium 3017.7mg		104 %
Potassium 1819.3mg		48 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 8.2g	33 %
	Sugars, other 44.4g
Protein 13.8g		20 %
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Calories per serving: 2092

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