John Myers
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Mediterranean Cannelloni in Wild Garlic Baked Bechamel Sauce.
The perfect mediterranean cannelloni in wild garlic baked bechamel sauce. recipe with a picture and simple step-by-step instructions.
fry in:
- 0,5 Pc. Zucchini fresh
- 2 Pc. Romana tomatoes
- 3 Pc. Fresh mushrooms
- 1 shot Rapeseed oil
refine:
- 1 pinch Herbs of Provence
- 1 teaspoon Coarse salt
- 1 pinch Black pepper from the mill
- 50 ml Riesling dry
fill in:
- 10 Pc. Cannelloni
Bechamel:
- Rapeseed oil
- 0,5 Pc. Diced onion
- 1,5 teaspoon Flour
- 250 ml Milk
- 1 pinch Freshly grated nutmeg
- 2 teaspoon Wild garlic pesto
sprinkle:
- 80 g Grana Padano Parmesan, grated
- Cut the vegetables into cubes. Fry in hot rapeseed oil, season, deglaze. Allow to cool slightly.
- Fill the cannelloni, place in a buttered glass dish.
- Spread the leftover vegetables over the top.
- Make bechamel, season with wild garlic toe. Pour over the cannelloni.
- Sprinkle with the cheese, then bake in the oven at 160 ° C for about 20 minutes.
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