hello to all .. how cold it is! Today I propose
cannelloni simple, without meat, my husband carnivore ihihi excellence ... .. called "gourmet"!
In fact, as all the dishes that I do best, these cannelloni come from improvisation and a few ingredients available.
I had a piece of pumpkin that I sent my mother-in-law, romanesche 3 zucchini, cottage cheese, milk, cannelloni burro.e course and here is the recipe:
CANNELLONI pumpkin, ZUCCHINI AND RICOTTA
Boil for 4 minutes cannelloni in boiling salted water and leave them to dry on a cannovaccio.
Meanwhile prepare the topping, world squash, cut them into cubes and browned tuffiamola oil where we have a white onion, let's go for a while, pour some white wine and let evaporate, then diluted with 2 ladles of broth (forgive me but it is a common nut soup)! It
Meanwhile finely grated zucchini in a little oil and rosoliamole. Once we combine all the cooked pumpkin and zucchini.
Let cool and combine the ricotta, salt, white pepper and a bit of our stuffed cannelloni.
Prepare a white sauce with:
100 grams of butter
100 grams of flour
1 liter of milk
1 pinch salt 1 pinch nutmeg
Melt the butter in a saucepan, add the flour, making toast for a few minutes, without to attach, remove from heat, add the hot milk and put on the fire, stirring with a wooden spoon, add salt and nutmeg, and cook about 10 minutes.
So I held my cannelloni with bechamel sauce, a little grated Parmesan and butter.
In a hot oven for about 20 minutes and 5 minutes under the grill to brown the top.
Here:
good evening!
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