
COLD CANNELLONI
- time
- 15'
- people
- 3
- difficulty
- Medium difficulty
elaboration
- Put the boiled eggs in a bowl and mash them with a fork until they are well crushed.
- Cut the peppers into small squares. Once diced, add them to the bowl.
- Add the previously well-drained tuna, the diced surimi sticks and 3 or 4 tablespoons of mayonnaise.
- Mix until all ingredients are well integrated, mashing at the same time with a fork.
- Spread the cooked ham slices and put some of the prepared mixture on one end.
- Roll up each slice forming a cannelloni with the filling inside. The closure of the ham cannelloni must be at the bottom to prevent it from opening.
- Garnish to taste with mayonnaise and olives when all the cannelloni are ready. And keep the cannelloni cold in the refrigerator until serving time.
- 10 slices of cooked ham
- 3 eggs cooked
- 4 peppers of the piquillo
- 3 small cans of tuna
- 4 surimi sticks (optional)
- Mayonnaise
- Green olives without bone
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