For the bechamel, throw 5 tablespoons of oil in a casserole, add the flour, sauté and pour the milk little by little while still. Season and sprinkle with chopped parsley. When made, cover it so that it is not formed. Clean and cook the carrots, spinach and cauliflower separately and chop them. Finely pile the white part of the leeks and put them to poach in a pan with a little oil. When it is ready add cooked vegetables and jump briefly. Add some bechamel so that the dough is thicker and linked. In a low casserole, put abundant water to cook. Pour a splash of oil and a pinch of salt. When you start to boil, add the cannelloni gently (one by one), let it cook for 10 minutes and drain them. Put the fire bechamel again, incorporate the cream and mix well.
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| Ingredients to make vegetable stuffed cannelons: |
| 12 canelones 2 carries 50 gr of spinach 250 gr of cauliflor 2 leeks (the white part) 200 gr of sheep cheese of La Serena water virgin virgin oil Extra hojiblanca salt 1 branch of parsley (to decorate )? |
| ADDITIONAL CHARACTERISTICS: Ideal accompany with red wine |
Ingredients to make vegetable stuffed cannelons:
2. Fill the cannelloni with the mixture and place them in a refractory source. Nap them with the bechamel, place the cheese on top and gratin in the oven for 5 minutes.
3. Over them, decorate with a parsley branch and serve.
4. The pasta will be ready when it is cooked inside, but still something hard when trying it.
5. The Neapolitans who are the teachers of the pasta, say that he should be with the soul inside.
