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!!!!!!!
0 comments:
Post a Comment