INGREDIENTS
- Substances:
- Time:
- – 4 eggs.
- – Flour 0000/000 or gluten-free premix 250 g.
- – Sal.
- – Milk or water 500 cc.
- – Broccoli, spinach, cauliflower, pumpkin or candy potato
- – 2 onions.
- – 4 cloves of garlic.
- – Oil.
- – Ricotta 1/2 kg.
- – Creamy cheese.
- – White sauce.
To fight this autumn chilly we convey you the recipe for these VEGETABLE CANnelloni by cooking-recipesna_saenz scrumptious that she taught us to organize at the moment from her dwelling. .
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Process:
1. For the dough, put the eggs in a bowl, season with salt and beat. Add slightly milk, flour and blend.
2. When there are not any extra lumps, proceed including the remainder of the liquids. .
3. Let the dough relaxation for half an hour within the fridge in order that the flour can end hydrating.
4. To prepare dinner the broccoli, separate all of the flowers and prepare dinner them in salted water for 3 minutes. Take them out, chop the stems and prepare dinner them for 10 minutes. .
5. In a frying pan with sufficient oil, prepare dinner the onions and garlic for 40 minutes. .
6. In a bowl, add the chopped and cooked stems together with the flowers. Add the onions and garlic, the ricotta and cubed cream cheese. Season with slightly salt and pepper. Combine every little thing, and the filling is prepared! . .
7. In a frying pan with slightly upkeep, prepare dinner the pancakes. .
8. Fill the pancakes. .
9. Grease a plate, organize the pancakes and add white sauce. When you’ve got a tomato that’s not appropriate for salad, you possibly can add it sliced on prime . Season with salt, pepper and grated cheese. .
10. Take to the utmost oven. And they’re able to eat!
