Stuffed cannelloni
Recipe first for 4 people based on Galbanino with tomato - cooking method pan oven.
Preparation:
Preparation: Pre-cook the puff pastry for 4/5 minutes and let it cool on the open kitchen table. In the meantime, first melt the Galbanino and then the Bel Paese in a bain-marie. Dilute the ricotta in it. If the mixture is too thick, add a little milk. Now form some cannelloni with the puff pastry and using a piping bag fill them with the mixture. Bake in the oven at 150 degrees for 5 minutes on a baking sheet lined with baking paper. Put a base of tomato puree previously pan-fried with a little shallot on the plate and arrange the cannelloni on top. Serve hot.
Ingredients:
Ingredients: 800 G Sheet Of Egg Pasta - 100 G Tomato Sauce - 1 Shallot - 200 G Galbanino Cheese - 200 G Bel Paese Cheese - 100 G Ricotta - Salt - Pepper
Chi è l'autore
Vini consigliati dal sommelier professionista
