Vegetable cannelloni recipe

Ingredients to make Vegetable Cannelloni:

• 16 cannelloni
• 2 leeks
• 2 carrots
• 2 spring onions
• 1 glass of white wine
• 50 gr. breadcrumb crumb
• grated cheese
• Water
• extra virgin olive oil Hojiblanca
• Salt
• parsley
• For the béchamel:
• 1 tablespoon of flour
• ½ l. milk
• extra virgin olive oil Hojiblanca
• nutmeg
• Salt

How to make Vegetable Cannelloni:

1. Put plenty of water to cook in a pot.
2. Add a pinch of salt and a splash of oil.
3. When it starts to boil, add pasta sheets.
4. Cook them according to package directions.
5. Stir occasionally so they don’t stick.
6. Remove them, cool them, drain them and reserve them on a plate.
7. Finely chop the chives, carrots and leeks and fry them over low heat in a pan with a little oil.
8. Pour in the wine and let it reduce for 5 minutes.
9. Add the breadcrumb and let cool.
10. Fill the cannelloni and place them in a dish suitable for the oven.
11. For the béchamel, add a couple of tablespoons of oil add the flour and fry briefly.
12. Pour the milk little by little without stopping beating.
13. Season and sprinkle with a little grated nutmeg.
14. Cover the cannelloni with the béchamel.
15. Sprinkle with the grated cheese and place in the oven for 3-4 minutes.
16. Garnish with a sprig of parsley.
17. Tip: After cooking the cannelloni, it is best to put them under cold water to stop the cooking.
18. To remove excess water, spread a cloth, place the cannelloni on top and cover them with another cloth to remove excess water.