In this recipe we will learn to make some cannelloni stuffed with vegetables, ideal for celiac people since they are gluten free. In this case, paste is replaced by chard leaves, so it is also a nutritious and delicious recipe. Keep reading and learn at recipes.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make vegetable cannelloni for celiacs: |
| 6 sheets of chard leaf 80 grams of carrot 80 grams of green zucchini 80 grams of red pepper 80 grams of red onion 150 milliliters of mozzarella cheese 200 milliliters of napolitana sauce 1 jet of olive oil 1 PINK OF PEPPER 1 PINK OF SAL |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegetable cannelloni for celiacs:
1. Before making this gluten-free recipe, the first step is to enlist all ingredients.
2. In a pan with hot oil, save the vegetables previously cut into thin strips until they are soft and gold. Salpimenta to taste.
3. In a pot with boiling water and salt, cook the chard leaves (removing the hard stem) for three minutes. After this time, retir them and reserve.
4. Stretch the chard leaves and add at one end a little vegetables to make an adjusted roll. In this way, the cannellon is performed without any gluten.
5. Display in a refractory a little Neapolitan sauce and on this add the vegetable cannelloni, cover with more sauce, add grated mozzarella cheese above and bake them at 180 ° C for 10 minutes.
6. Serve the vegetable cannelloni for very hot celiacs. They are perfect to enjoy lunch or food, accompanied by gluten -free empanadas.
