Cheese vegetable cannelloni

</p> <p> Vegetable cannelloni with cheese – Knowledge<br />

A plate of cannelloni

A plate of cannelloni

  • 8 cylinder cannelloni
  • 25 grams of wheat flour
  • 20 grams of butter
  • 1/2 liter of Milk
  • Salt
  • nutmeg
  • 2 egg yolks
  • 100ml cream
  • 60 grams of grated cow’s cheese
  • For the vegetable filling:
  • 40 grams finely chopped spring onions
  • 140 grams of carrots
  • 100 grams of celery
  • 80 grams of red pepper
  • 160 grams zucchini
  • 130 grams of broccoli
  • 30 grams of butter
  • 400 ml. vegetable juice
  • 30 grams of grated cow cheese
  • Butter for the mold
  • 80 grams of leeks
  • parsley to garnish
  1. Prepare the bechamel sauce.
  2. Boil cannelloni al dente in salted water and drain.
  3. Chop the vegetables, divide the broccoli, fry the vegetables except broccoli and zucchini, add the vegetable broth and bring to a boil.
  4. Cook for four minutes, add the broccoli and zucchini and continue cooking for another four minutes.
  5. Remove the vegetables and let them drain.
  6. Allow the water to evaporate until the vegetables are dry.
  7. Mix with 2/3 of the sauce and fill the cannelloni with a sleeve.
  8. Put them on a greased baking sheet, sprinkle with sauce and sprinkle with cheese.
  9. Bake in a preheated oven at 250 degrees for 20 minutes and garnish with parsley.


Source: Informacion


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