INGREDIENTS: 200g cannelloni. 200g fresh ricotta. spinach 1 egg 1 small bunch of herbs (fresh) 1 tablespoon grated Parmesan cheese 2 cups skim milk 3 tablespoons flour 1 small onion 2 tablespoons olive oil 40gr. of walnuts salt pepper nutmeg triatati
PROCEEDINGS: Boil and chop the spinach. Mix the cottage cheese and processed with care all, good enough in a bowl, cream until it reduces. Add the Parmesan to the cream and mix well, herbs finely chopped albumen beaten with salt, pepper and nutmeg, stir Directory to show that a homogeneous mixture. Then distributed evenly in the mixture boiled until al dente cannelloni.
Finely chop the onion and brown in a frying pan with a tablespoon of olive oil. Mix the milk to the mixture which have previously lifted the flour with a pinch of salt. Thickened all on medium heat, then incorporated in the sauce, the yolk. Pour a half 'in the bottom of an ovenproof dish with a rectangular base.
Line up all the cream cannelloni, pour the remaining sauce, which have been mixed finely chopped kernels. Golden in a preheated oven at 200 degrees for 40 minutes.
PROCEEDINGS: Boil and chop the spinach. Mix the cottage cheese and processed with care all, good enough in a bowl, cream until it reduces. Add the Parmesan to the cream and mix well, herbs finely chopped albumen beaten with salt, pepper and nutmeg, stir Directory to show that a homogeneous mixture. Then distributed evenly in the mixture boiled until al dente cannelloni.
Finely chop the onion and brown in a frying pan with a tablespoon of olive oil. Mix the milk to the mixture which have previously lifted the flour with a pinch of salt. Thickened all on medium heat, then incorporated in the sauce, the yolk. Pour a half 'in the bottom of an ovenproof dish with a rectangular base.
Line up all the cream cannelloni, pour the remaining sauce, which have been mixed finely chopped kernels. Golden in a preheated oven at 200 degrees for 40 minutes.
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