SALMON-STUFFED SPINACH PASTA ROLL WITH RED PEPPER SAUCE
Ingredients
1 full load of spinach pasta dough made into oversized cannelloni
ROASTED PEPPER SAUCE
6 red bell peppers
4 cups whipping cream
salt
ground cayenne pepper
SALMON FILLING
3/4 pound fresh salmon fillet
salt
freshly ground white pepper
2 eggs
1 cup plus 2 tablespoons whipping cream
red bell pepper sliced paper thin for garnish
smelt eggs or caviar for garnish (optional)
Directions
Make oversized cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter
You'll need about 5 rectangles, 6x8- inch
Cook the pieces of pasta, a few at a time if necessary, until al dente
Drain and rinse under cold water, then lay out on paper towels
Preheat the oven to 400?F
To make the sauce, roast the whole peppers over charcoal or a gas flame or place under a broiler, turning several times, until the skin is charred all over
Cover with a paper towel to cool for about 10 minutes
Rub away charred skin with your fingertips
Cut peppers in half, seed, and coarsely chop
In a saucepan, com-bine the peppers and the 4 cups cream over medium heat and cook until the cream is reduced by half, 10 to 15 minutes
Transfer to a food processor or blender and puree until smooth
Season to taste with salt and cayenne pepper
Set aside
Reheat just before serving
To make filling, make sure ingredients are well chilled before preparing
Puree the salmon in a food processor or blender until as smooth as possible
Add salt and pepper to taste, and the eggs
Blend until well mixed then slowly add the 1 cup plus 2 tablespoons cream and puree until very smooth
Evenly spread salmon mixture over each sheet of pasta tapering off toward the edges
Starting on a short side, roll up each pasta sheet jelly-roll style
Repeat with the remaining pasta and filling
Wrap each roll in a double layer of cheesecloth and tie with cotton string in several places
In a wide pan, bring to a simmer in enough water to cover the pasta rolls
Add the rolls and simmer for 20 minutes
Transfer the rolls to a wire rack set over a tray to drain and rest for about 10 minutes
Unwrap the pasta and cut into 1-inch-wide slices
Rinse knife between each cut to prevent pasta color from bleeding onto the filling
To serve, spoon a pool of the reheated pepper sauce onto each preheated plate
Top with slices of pasta roll and garnish with sweet pepper and smelt eggs or caviar (if used)
