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