Vegetable and bacon cannelloni recipe

FoodsDiary By FoodsDiary

Ingredients to make vegetable and bacon cannelloni:

  • 16 sheets of cannelloni
  • 100 gr. bacon
  • 1 onion
  • 1 green pepper
  • 1 zucchini
  • 200 gr. pumpkin
  • 150 gr. of Gran Capitan cheese
  • Toilet
  • extra virgin olive oil Hojiblanca
  • salted
  • chopped parsley
  • For the béchamel
  • 2 tablespoons of flour
  • ½ l. milk
  • extra virgin olive oil Hojiblanca
  • salted

How to make Vegetable and bacon cannelloni:

  1. Put the cannelloni slices to cook in a pot with water. In 10-12 minutes they will be ready.
  2. Remove them, put them under cold water and spread them out on a clean kitchen towel so they can drain.
  3. Chop the onion and green pepper finely and sauté those in a pan with foil for about 5 minutes.
  4. Chop the bacon into cubes, add them and cook them briefly. Say the pumpkin and zucchini and add them.
  5. Cook everything together for 5 minutes.
  6. For the béchamel, put oil in a saucepan, add the flour and cook briefly.
  7. Pour in the milk little by little, stirring constantly, season and cook for 5 minutes until thickened.
  8. Add half to the vegetables and reserve the rest.
  9. Fill the cannelloni; place them on a suitable baking dish.
  10. Add a little chopped parsley to the previously reserved béchamel and cover cannelloni.
  11. Grate the cheese on top and gratin in the oven for 2-3 minutes.
  12. For the gratin to be perfect, you can put a few balls of butter on the cannelloni so that the cheese spreads and melts evenly over the entire surface.
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