Put abundant water to cook in a casserole.
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| Ingredients to make vegetable cannelloni: |
| For 4 people :: 16 canelones 2 leeks 2 carries 2 onions 1 glass of white wine 50 gr. breadcrumbs grated grated cheese water virgin oil extra hojiblanca salt pajil | For the Bechamel :: 1 tablespoon of flour ½ l. milk virgin oil extra hojiblanca nutzada salt |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make vegetable cannelloni:
2. Add a pinch of salt and a stream of oil.
3. When it starts to boil, it incorporates pasta sheets.
4. Tell them according to the indications of the package.
5. Remove from time to time so that they do not stick.
6. Remove them, cool them, drain them and reserve them on a plate.
7. finely pile onion, carrots and leeks and sauté them over low heat in a pan with a little oil.
8. Sazona.
9. Pour the wine and let it reduce for 5 minutes.
10. Add the bread crumb and let it temper.
11. Fill the cannelloni and place them in a source suitable for the oven.
12. For the Bechamel, put a couple of tablespoons of oil, add the flour and saute briefly.
13. Pour the milk little by little while still beating.
14. Sazona and sprinkle with a little grated nutmeg.
15. NAPA Los Canelones with the Bechamel.
16. sprinkle with grated cheese and introduce in the oven for 3-4 minutes.
17. decorate with a sprig of parsley.
18. Tip: After cooking the cannelloni, it will be best to pass them through cold water to cut the cooking.
19. To remove excess water extends a cloth, place the cannelloni and cover them with another cloth to remove excess water.
