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The Cannelloni of your dreams NoConFUSION Kitchen-by Sofy SWAD INTERNATIONAL-HUNGARY. I had just graduated from school and moved into my first apartment. This beef cannelloni is a true pasta lover's dream!
Alright, don’t linger, let’s practice this the cannelloni of your dreams formula with 15 materials which are surely easy to acquire, and we have to process them at the very least through 12 measures. You should invest a while on this, so the resulting food could be perfect.
Ingredients of The Cannelloni of your dreams:
- Take 200 g - fresh spinach
- Give 100 g of fresh green asparagus
- Give of Few strands of fresh basil
- Make ready for Few strands of fresh chives
- Require 2 - eggs
- Prepare 1 leek
- Require 10 pieces fresh cherry tomatoes
- Take 100 g for fresh champion mushrooms
- Require 50 g for curd
- Require 50 g - sour cream
- Give 50 g for fresh cheese with herbs
- Prepare 100 g - grated cheese of your choice
- Need 2 tbsp masala mix
- Need to taste of Salt
- Provide for Oil for frying
Everyone will be impressed with this Homemade Pasta bake with its rich red sauce and pasta wrapped around an indulgent cheesy filling. Of course, it has a generous layer of more sauce and cheese to top it all off. The best part is that it is simple to assemble. In a large skillet, saute onion in olive oil until tender.
The Cannelloni of your dreams steps:
- I prepared the cannelloni shells from scratch: really easy. Mix eggs with flour and make it into flat sheets then cook it for few minutes in salted water
- I cooked the spinach in hot water for few minutes then chopped it into small pieces. I cut the soft headsof asparagus and left it raw for the moment
- I sauted the mushrooms which i cut in small pieces, i used olive oil and sunflower oil mixed and i added the masala. I stirred frequently
- When the mushrooms were almost ready, i added the asparagus stems, cut into small pieces and sauted it till soft
- I mixed the fresh cheese, curd and sour cream with fresh basil and chives
- I also added the spinach and the sauted asparagus and mushroom mixture.i used this curd on the pic.
- Then i mixed the cheese mixture in the mixer
- I took the inside of the leek out and made them into natural cannelloni shells. I arranged it in the casserole dish with my home made pasta shells.
- With the help of a spoon, i filled the leek and pasta cannellonies with the cheese cream carefully and arranged the fresh asparagus heads on top.
- Next i prepared a home made tomatoe sauce. On the same olive oil on which i sauted the mushrooms, i sauted the tomatoes cut in half, with some salt and some slices of leek. After sometime i pushed the tomatoes apart a bit with my spoon and i added some of the cooking water of the spinach, and some more fresh basil. I stirred often
- I put the tomatoe sauce on my cannellonies. Then some more fresh chives. And then generous amount of cheese
- The result is my cannelloni dream, full of fresh gorgeous veggies and cheese types. The leek version is for keto fans or gluten free fellas. I proudly present this new recipe, i spent few days and nights thinking about how to make it, then i made it🥳
Making Béchamel or White Sauce from scratch. You can find it in classic Italian recipes like Cannelloni, Lasagne, Pasta al Forno, and so on. It's the perfect sauce to use in gratins. My dad's friend makes this amazing veal cannelloni. Honestly it is the stuff dreams are made of… I've always wanted to try my hand at making it.
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