Vegetable cannelloni recipe for celiac

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.

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:

1. Before making this gluten-free recipe, the first step is to get all the ingredients ready.
2. In a pan with hot oil, sauté the vegetablespreviously cut into thin strips until they are soft and golden.
3. Season to taste.
4. In a pot with boiling water and salt, cook the chard leaves(removing the tough stem) for three minutes.
5. After this time, remove them and reserve.
6. 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.
7. 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.
8. Serve the vegetable cannelloni for celiacvery hot.