Put the Canelón sheets in a casserole with water. In 10-12 minutes they will be ready. Remove them, pass them for cold water and extend them on a clean cooking rag to drain.
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| Ingredients to make vegetable cannelloni and bacon: |
| 16 Canelón 100 gr sheets. from bacon 1 onion 1 green pepper 1 zalabacÃn 200 gr. from pumpkin 150 gr. of great captain water virgin oil extra hojiblanca salt pajil chopped for the bechamel 2 tablespoons of flour ½ l. of milk virgin oil extra hojiblanca salt |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with pink wine |
Ingredients to make vegetable cannelloni and bacon:
2. Pica the onion and the green pepper finely and put them to poach in a pan with oil for about 5 minutes.
3. Pica the bacon in dice, add them and reflect them briefly. Pick the pumpkin and zucchini in dice and add them. Kitchen all together for 5 minutes.
4. For the Bechamel, put oil in a casserole, add the flour and rehogela briefly. Pour the milk little by little while stirring, season and kitchen for 5 minutes until it thickens. Add half to vegetables and reserve the rest.
5. Fill the cannelloni, place them on a source suitable for the oven. Add some chopped parsley to the reserved bechamel and covers Canelones. RALL ON THE CHEESE AND GUARD IN THE OVEN FOR 2-3 minutes.
6. For the gratin to be perfect, you can put some butter balls on the cannelloni so that the cheese spreads and found equally on the entire surface.
