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