John Myers
Contents
show
Zuchini – Tomatoes – Canelloni
The perfect zuchini – tomatoes – canelloni recipe with a picture and simple step-by-step instructions.
for the filling
- 100 g Grana Padano grated
- 300 g Zucchini fresh
- 1 cups Fine sausage meat
- 1 tbsp Fresh thyme
- Pepper from the grinder
for the sauce
- 2 tbsp Butter or margarine
- 3 tbsp Flour
- 1 Shot White wine
- 200 ml Milk
- 300 ml Vegetable broth
- 1 Spinchr Lemon juice
- Salt and pepper from the mill
- 1 pinch Chili
for the filling
- Wash and clean the zucchini, cut off the ends and grate in a bowl. Thoroughly mix in the veal sausage, 3 tbsp vegetable stock, 2 tbsp milk and approx. 30 g Gran Padano and season with thyme and pepper. Fill the rolls with the mixture and place in a baking dish.
for the sauce
- Melt the margerine in a saucepan and sauté the finely chopped onion until translucent. Add the flour and stir in until a golden yellow mass is formed. Deglaze with wine over low heat, stir in the vegetable stock and milk. Bring to the boil briefly and season with lemon juice, salt, pepper and chilli. Possibly bind with some of the cheese. take it off the stove.
- Wash, clean and chop the tomatoes, season with salt and pepper and spread in the baking dish. Top up with the sauce and sprinkle with the rest of the cheese. Bake at approx. 160 ° top and bottom heat for approx. 50 minutes until golden yellow.
Facebook Comments