Cold cannelloni with artichokes, cod and mascarpone with roasted red pepper cream sauce
1 tray of Cynara Ready to Cook Natural Hearts (Artichoke Delights) or 1 jar of Cynara Baby Hearts
1 clove chopped garlic
1 1/8 cup desalted cod
14 tablespoons mashed potatoes
1 tablespoon chopped parsley
1 small tablespoon lemon zest
1 cup chopped onion
6 tablespoons roasted red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white wine
7/8 cup spanish tomato sauce
2/3 cup chicken broth
7 tablespoons mascarpone cheese
4 Wonton Wrappers (Chinese Pasta for Ravioli)
1 pack Seasoned Watercress
First, cook the Chinese pasta sheets. Bring a small pot of water to a boil, add salt and cook the 4 pasta sheets for 1 min. Cool in water and arrange them on a tray greased with a few drops of olive oil. Cover it with plastic wrap and put it in the fridge.
Drain the artichokes and cut them into small cubes. Put them in the fridge as well.
Cook the potato with skin on in a pot with water and salt. When you can pierce the potato with a knife and it is tender, remove it from the water and let it rest on a plate. Peel the potato and make a puree with the help of a fork.
In a saucepan, heat a tablespoon of extra virgin olive oil and sauté the minced garlic without turning any color. Add the flaked cod and cook for 2 min. Add the mashed potato and stir while adding the remaining olive oil. Off the heat, add the lemon zest, chopped parsley and salt and pepper. Put it in a bowl covered with plastic wrap and store it in fridge.
Take the cod brandade out of the fridge, mix it with the mascarpone cheese and the artichoke cubes.
Take the Chinese pasta out of the fridge and, with the help of a spoon, fill each sheet with the cod and artichoke brandade. Roll into a cannelloni.
Smear pepper sauce on 4 large plates. Then add the artichoke and cod cannelloni. On the side, put the watercress seasoned with a little olive oil and salt. Lastly, drizzle extra virgin olive oil on top of the cannelloni.Enjoy!