Green Cannelloni With Feta

Preparation:

Preparation: Blanch the pasta rectangles in lightly salted boiling water, to which you will have added a spoonful of oil. Drain them al dente and put them to dry on a clean towel. Pass the feta under boiling water to remove the excess salt and put it in the mixer. Add the other cheese, the eggs, the cleaned and washed parsley and mint to the feta, a grind of pepper and blend. Soften the mixture by adding a few tablespoons of milk. Place a spoonful of filling on the pasta leaves and continue until all the ingredients are used up. Roll them up forming cannelloni and distribute them in lightly buttered individual baking dishes. Heat the oven to 220 degrees. Blanch the tomatoes in boiling water, remove the peel and seeds and cut the pulp into cubes. Divide them over the cannelloni, sprinkle with Parmesan cheese, fennel seeds and freshly ground pepper and place the pans in the oven for about 10 minutes. If you can lightly brown the cannelloni under the grill for a few minutes.