- 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
- Prepare the bechamel sauce.
- Boil cannelloni al dente in salted water and drain.
- Chop the vegetables, divide the broccoli, fry the vegetables except broccoli and zucchini, add the vegetable broth and bring to a boil.
- Cook for four minutes, add the broccoli and zucchini and continue cooking for another four minutes.
- Remove the vegetables and let them drain.
- Allow the water to evaporate until the vegetables are dry.
- Mix with 2/3 of the sauce and fill the cannelloni with a sleeve.
- Put them on a greased baking sheet, sprinkle with sauce and sprinkle with cheese.
- Bake in a preheated oven at 250 degrees for 20 minutes and garnish with parsley.
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