In this recipe we will learn how to make cannelloni stuffed with vegetables, ideal for people with celiac disease since they are gluten-free. In this case, the pasta is replaced by chard leaves, so it is also a nutritious and delicious recipe. Keep reading and learn to prepare these cannelloni for celiac.
Contents
Ingredients to make vegetable cannelloni for celiac:
- 6 leaves of chard leaves
- 80 grams of Carrots
- 80 grams of green zucchini
- 80 grams of red pepper
- 80 grams of red onion
- 150 milliliters of Mozzarella Cheese
- 200 milliliters of Neapolitan willow
- 1 splash of olive oil
- 1 pinch of Pepper
- 1 pinch of salt
How to make vegetable cannelloni for celiac:
- Before making this gluten-free recipe, the first step is to get all the ingredients ready.
- In a pan with hot oil, sauté the vegetablespreviously cut into thin strips until they are soft and golden.
- Season to taste.
- In a pot with boiling water and salt, cook the chard leaves(removing the tough stem) for three minutes.
- After this time, remove them and reserve.
- Stretch the chard leaves and add a bit of vegetables at one end to make a tight roll. In this way, the cannelloni is made without any gluten.
- Arrange a bit of Neapolitan sauce in a refractory and add the vegetable cannelloni on top, cover with more sauce add grated mozzarella cheese on top and bake them at 180°Cfor 10 minutes.
- Serve the vegetable cannelloni for celiacvery hot.
