Ingredients to make cannelloni stuffed with vegetables:
- 12 cannelloni
- 2 carrots
- 50 grams of spinach
- 250 grams of cauliflower
- 2 leeks (the white part)
- 200 gr of La Serena sheep cheese
- Toilet
- Extra virgin olive oil Hojiblanca
- salted
- 1 branch of parsley (to decorate)
- For the béchamel
- 5 tablespoons of Hojiblanca extra virgin olive oil
- 40 grams of flour
- ½ liter of milk
- 100 ml of cream
- salted
- chopped parsley
Contents
How to make cannelloni stuffed with vegetables:
- For the béchamel, put 5 tablespoons of oil in a saucepan, add the flour, fry and add the milk little by little without stopping beating. Season and sprinkle with chopped parsley. When it’s done, cover it so it doesn’t form a crust. Clean and cook the carrots, spinach and cauliflower separately and chop them. Finely chop the white part of the leeks and cook them in a frying pan with a little oil. When it’s ready, add the cooked vegetables and sauté briefly. Add a little béchamel so that the dough is thicker and more linked. In a low casserole, put plenty of water to cook. Pour in a splash of oil and a pinch of salt. When it starts to boil, add the cannelloni gently (one by one), cook for 10 minutes and drain. Put the béchamel sauce back on the heat, add the cream and mix well.
- Fill the cannelloni with the mixture and place them in a refractory dish. Coat them with the béchamel, place the cheese on top and bake in the oven for 5 minutes.
- Take them out, decorate with a sprig of parsley and serve.
- The pasta will be ready when it is cooked on the inside, but it is still a bit hard when you taste it.
- The Neapolitans, who are the masters of pasta, say that it must remain with the soul inside.
