John Myers
Ingredients for 2 servings:
- 300 ml milk
- 1 tbsp flour
- 1 tbsp butter
- 2 rolls
- 100 g mushrooms
- 400 ml tomato sauce
- Herbs of Provence
- Paprika powder, sweet
- olive oil
- Parmesan
- 16 cannelloni
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
For the béchamel sauce, heat the butter in a saucepan and sauté the flour. Stir in the milk and simmer for about 10-15 minutes. Tear the bread rolls into 2-4 cm pieces. Mix half of the tomato sauce in a bowl with 1 tablespoon of olive oil and dip the bread pieces in, one at a time, making sure they are coated as evenly as possible. Fry the mushroom slices in olive oil until golden brown. Fry the bread pieces with the bread pieces so they become nice and crispy – but be careful, they turn black quickly! That’s why I fry the mushrooms first and add the bread pieces towards the end. Season with Provençal herbs and paprika. Once the béchamel sauce is ready, mix half of it with the remaining half of the tomato sauce. Place the fried mushrooms and bread pieces in a bowl and mix with this sauce. Fill the cannelloni with the filling, place them in a baking dish, pour over the remaining béchamel sauce, and sprinkle with Parmesan cheese. If you have any leftover filling or bread sauce, you can simply spread it around the cannelloni. Bake the cannelloni at 180°C fan-assisted oven for about 45 minutes. This is an unusual recipe, but definitely worth trying!
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