Description
Cannelloni (ital. cannelloni) is an Italian pasta (macaroni) in the form of tubes with a diameter of about 2 -3 cm and a length of about 10 cm Has another name — the manicotti (ital. manicotti). Both names are used in Russian (and in English) with almost the same meaning. But still it would be correct to call the ready tubes of manicotti (ital. manicotto — Muff, sleeve), and the sheets of pasta that need to turn — cannelloni (ital. canno — tube, cane) the Basic idea of this dish - non submission. You cook a La carte dish that will surprise every guest!
Ingredients
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Eggplant
1 piece
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Red onion
1 piece
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Tomatoes in own juice
500 ml
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Pasta
8 piece
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Leeks
1 piece
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Garlic
2 tooth
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Basil
30 g
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Butter
20 g
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Flour
1 Tbsp
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Cream
150 ml
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Parmesan
100 g
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Olive oil
40 g
Cooking
Our main ingredients.
Eggplant slice.
Fry in a pan in olive oil.
Grate the carrots.
Slice the red onion and leeks.
Celery slice.
Garlic cut into large pieces.
Connect the vegetables and the eggplant in the pan.
Add the tomatoes in their own juice.
Simmer for 10 minutes. Chop the Basil.
Add the Basil to the vegetables, season with salt and pepper and leave for 2 minutes.
To prepare the vertical form in which we put our tubes.
Down spread a little vegetable mixture.
Installed tubes.
Stuff the tubes with a teaspoon.
Empty space filled with tomatoes in their own juice.
The pot put in the oven for 30 minutes at a temperature of 180 degrees.
To prepare the cap to the pot. In a pan melt the butter and flour.
Add the cream.
Grated cheese.
Should get a dense mass.
Get the pot out of the oven.
Put the lid and bake it in the oven for another 7 minutes.
Vegetable salad perfectly accentuate the taste of this dish.
When the top has become Golden, remove the dish from the oven.
This unexpected supply You will surprise every guest.
The magical taste of vegetables and cheese-creamy sauce creates a real Italian mood.
Bon appetit!
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