The Perfect Lunch For Traveling With Toddlers!

Discover the simplicity and deliciousness of my Cannelloni, a homage to the rich flavors of Italian cuisine, which draws inspiration from my time in Florence.

Perfect for your on-the-go lifestyle, this easy travel meal will transport your taste buds to the heart of Italy, all while fitting seamlessly into your busy schedule. Join me on a gastronomic journey where convenience meets authenticity!

🧭 Here’s a Simple Recipe For Cannelloni

Ingredients:

• 250g cannelloni tubes
• 150-200g salmon
• 250g feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried/resh oregano
• If you have 1 teaspoon mediterannean herbs
• If you have Salt and pepper to taste
• 250g tomato crushed tomatoes
• 3-4 tablespoons of butter
• If you dont have use olive oil (6 tablespoons)
• 500ml o milk 3 tablespoons of flour
• 100g grated parmigiano reggiano cheese – or Kashkaval
• Fresh basil leaves for garnish (optional)

* You dont need bechamel sauce if you dont have ingridients while travelling.

Here’s a Step-By-Step Guide For Preparing MIYA’s Cannelloni

1. Preheat Oven: Preheat your oven to 180°C (350°F).
2. Prepare Filling:
   • In a bowl, mix the cooked and flaked salmon with crumbled feta cheese.
   • Add olive oil, dried or fresh oregano, Mediterranean herbs (if available), salt, and pepper to taste. Combine well. * You can add egg i you want and i you have.
   • Deep cannellons into boiling water or a minute.
3. Fill Cannelloni Tubes:
   • Stuff the cannelloni tubes with the salmon and feta cheese mixture using a spoon or piping bag. Set aside.
4. Prepare Tomato Sauce:
   • Crushed tomatoes mix with herbs. Season with salt and pepper to taste. Set aside.
5. Make Béchamel Sauce:
   • In another saucepan, melt the butter over medium heat (or heat olive oil if using).
   • Add flour and whisk continuously until the mixture becomes smooth and golden.
   • Gradually pour in the milk while whisking continuously to avoid lumps.
   • Cook the sauce until it thickens, stirring constantly. Remove from heat.
   • You can add mustard, green pesto and Soya sauce if you have
6. Assemble Cannelloni:
   • Arrange the filled cannelloni tubes in a pot or baking.
   • Cover Cannelloni tubes with tomato sauce.
   • Pour the prepared béchamel sauce over the tomatoe sauce, ensuring they are evenly covered.
7. Add Cheese and Bake:
   • Sprinkle grated Parmigiano Reggiano cheese (or Kashkaval) over the top of the béchamel sauce after 15 minutes o baking.
   • Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.
8. Garnish and Serve:
   • Once done, remove from the oven and let it cool slightly.
   • Garnish with fresh basil leaves if desired before serving.

I invite you to try out this delightful Cannelloni recipe, inspired by the flavors of Italy and crafted with care to bring a taste of Italy to your table. Enjoy the journey of cooking and savoring the rich flavors of Italian cuisine!