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Oven-baked with rice and vegetables

It 's very similar to the baking dish that I have already published here for dinner

lords were vegetarians, who do not eat our stuff so I made a pan

completely vegetarian

ingredients

3 beautiful large potatoes 3 onions 600 g tomatoes

300 grams of rice 1 cup dry white wine

extra virgin olive oil salt and pepper

1 liter of vegetable broth

for the vegetable stock: sedano.carota, tomatoes, onion, potato

In a bowl, I topped the rice with the wine, salt, pepper, garlic and parsley

aside ....

I cut the tomatoes, torn into pieces seasoned with salt, pepper, garlic and parsley

... ...

take on a pan Terracotta, a trickle of oil, then a layer of

onion, salt and pepper, some parsley

and garlic, then another state of thin sliced \u200b\u200bpotatoes with

mandolin, then a layer of tomatoes, already seasoned, and above

plan six tomatoes I added the rice seasoned, level

well then another state of onions, dressed as always in

and finally a layer of potatoes, chopped tomatoes, a

little bit of oil, and added a liter of vegetable broth, then

put in oven at 180 degrees for 1 hour ...

my guests very much appreciated and enjoyed this dish

regional, this recipe is for six people

ENJOY !!!!!!!!!!

How Do You Sew Kevlar?

AUGUST GOOD !!!!!!

AUGUST GOOD !!!!!!

BIRTHDAY !!!!!!!

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to you and your families.

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with such affection Kisses ... ....

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hello army

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Cannelloni with aubergine

E 'a first course very simple and delicate, rich in vegetables, and you can cook

in advance. It 's very good, I have prepared for the first

year ... and now puùo do with the eggplant of the season ...

Ingredients For the dough:

three eggs 250 gr. 00

flour 50 gr. durum wheat flour

For the filling:

three fairly large eggplant zucchini

three romanesche

500 gr. mozzarella fior di latte

an egg 150 gr. grated Parmesan cheese pepper

for the tomato sauce I made this recipe

250 gr grated Parmesan. fresh cream (the flat)

olive oil to fry the eggplant and zucchini

Wash and cut the vegetables into cubes, soak with water and salt

in the meantime prepare the tomato sauce (see recipe) .

After washing the vegetables dry them thoroughly with a cloth and fry in a pan

with plenty of olive oil to make it absorb less.

When they are fried put them in a container with absorbent paper

to dry excess oil and make them more digestible;

prepare the dough from which cut square which then scald

in salted water, then remove the dough, chill it in cold water and salt,

and put it on the towels to drain. In a bowl put

fried eggplant and zucchini, keeping a little aside for them

which will add to the sauce for seasoning and add the mozzarella

cubes, the grated parmesan, pepper (no salt) and mix.

Fill the squares of boiled dough, roll them and align them in a baking dish

covering them with sauce and Parmesan cheese.

Preheat oven 180 degrees, pour a little cream over

cannelloni, cover with foil and bake in preheated oven for about 30 minutes

. Five minutes before end of cooking remove the foil and grill

until you form a nice crust, served hot.

In this recipe, I preferred not to use la besciamella nè la vellutata

per non appesantire il piatto. Così sono deliziosi!

BUON APPETITO!!!!!!!