1 lb. Saltfish, prepared and shredded
6 large cannelloni
1½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
3 cups of milk
½ cup white wine
1 cup spinach, washed and chopped
1 onion, finely chopped
2 cloves of garlic, minced
¼ tsp. pepper
¼ tsp. nutmeg
1 bay leaf
1 tsp. ground oregano
2 Tbsp. olive oil
3 Tbsp. butter
3 Tbsp. whole wheat flour
1 sprig of cilantro, minced
Preheat the oven to 400°F
To prepare the white sauce; on low heat (avoid boiling) add milk to a sauce pan with bay leaf and ½ of the onion; bring to a simmer for about 5 minutes.
In a separate pan melt the butter and mix in flour, continue mixing until golden brown, remove from heat, gradually add the milk, while continuously stirring to avoid any clumps, add the wine and nutmeg, stir until sauce is thick, reserve.
Sauté spinach for 3 minutes in the pan with the garlic, olive oil, the other ½ of the onion, salt, pepper and cilantro.
Add the salt fish to 1 cup of the white sauce, 1 cup mozzarella cheese, ¼ cup parmesan cheese and spinach, mix and pour into a piping bag and fill the cannelloni.
Place the stuffed cannelloni in a baking dish, pour the remaining white sauce over the filled cannelloni and sprinkle with remaining cheese. Bake in oven for 30 minutes.