Who doesn like Italian food? The first thing that comes to mind are pizzas and pasta. What a treat! However, every day around the world are more allergic or gluten intolerant people. Those who must follow an exempt wheat diet are faced with the complicated work of maintaining a balanced diet without this valuable cereal. Throughout healthy suggestions for celiacs and non -celiac, recipes Gratis proposes this alternative recipe: spinach cannelloni with pancakes. Pure Italian flavor without gluten! The ricotta and spinach cannelloni with pancakes are simple to prepare and very nutritious. Although the dough of the cannelloni is lighter, they fill you very much. Buon appetite!
| 🚻 5 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make spinach cannelloni with pancakes: |
| Pancakes for cannelloni :: 350 milliliters of half -nacked milk, lactose or vegetable 250 grams of cornfield (fine corn flour) 3 egg 1 pinch of salt (to taste) 3 teaspoons of oil 1 pinch of butter or Oil to spread the pan | Spinach and ricotta filling :: 4 ragotta cups low in fat 3 cups of chopped spinach 60 milliliters of olive oil SALSA Tomato for coverage :: 60 milliliters of olive oil 1 large onion 3 garlic cloves 2.3 kilograms of peeled mature tomatoes :: 1 cup of pecorino cheese or parmesan 15 basil leaves |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spinach cannelloni with pancakes:
1. First prepare the pancakes for Canelones. Milk, oil, eggs, cornstarch and salt pour into a bowl. Integrate all ingredients very well until a homogeneous consistency and avoid lumps. Leave the final preparation stand for 1 hour, so acquires more body.
Trick: You can use vegetable milk since it is healthier.
2. Past time, place a pan (preferably nonstick) over medium-low heat. Immediately, pour a splash of oil or a tablespoon of butter. Spread and wait for it to be hot. After a while, add the dough of the pancakes using a bucket of soup. Try to expand it uniformly on the pan, to create a thin layer. Kitchen until the edges of the pancake brown, then take off. That is the right time to turn the tortita. Kitchen 5 to 10 minutes the other face. Then, continue preparing the rest of the mixture and reserve the crepes obtained.
Trick: This dough pays for 18 pancakes for cannelloni.
3. Meanwhile, cook the tomatoes that will serve for sauce. You can boil them or steamed them. You will know that they are ready when the skin cracks. Let cool a little to remove the skin, without burning. Then, crush with a fork or pisapapas to create a puree. Booking.
4. Mix the ricotta, spinach and basil in a deep bowl. Add the oil, season with salt and pepper to taste. Reserve the filling.
5. To prepare the saucesade the cannelloni, first heat the oil on a medical fire. Step followed, add the onion and wigger until it becomes transparent. Then, add the garlic and wait until it is also transparent.
6. Add the homemade tomato paste and integrate with the other ingredients. Cover and cook until the mixture is cooked. Add the basil, oregano (preferably fresh), salt and pepper to taste. Remove and let the sauce consume a bit.
Trick: Pre-calms the oven 175 ºC.
7. Prepare the spinach cannelloni with pancakes placing the filling at one end.
Trick: Avoid exceeding the filling so that your cannelloni are not opened.
8. Role each cannellon carefully to prevent them from opening or breaking.
9. AGRASA A tray and carefully place the ricota cannelloni with pancakes, one next to the other. Bake at 200 ºC and wait 5 minutes or until the cheese is gratin.
Trick: reserve sauce, cheese and basil to cover the cannelloni when serving.
10. Cut each cannellon in two, then also itch the edges. This guarantees you an excellent presentation, when serving. Spray again with sauce and cheese. Deny with a basil sheet, if you wish. They are delicious! Mamma Mia! Some spinach cannelloni with simply exquisite pancakes. Remember, if you like this recipe or you want more recipes for celiacs … lets know! And if you are already in the kitchen preparing this recipe, please take a photo to the final dish and … Tell us your culinary experience!
