John Myers
Canelons al forn amb farciment de formatge de cabra de carbassa gorgonzola i salsa beixamel
Els canelons al forn perfectes amb farcit de formatge de cabra de carbassa gorgonzola i recepta de salsa beixamel amb una imatge i instruccions senzilles pas a pas.
Salsa Beixamel De Carbassa
- 0,5 paquet de pasta de pasta
- 0,5 paquet de formatge de cabra
- 0,25 paquet de Camembert
- Sal
- Pebre mòlt, pebre llimona i pebre de Szechuan
- Fred
- Una mica de llet o nata
- Mantega
- Farina
- Caldo de verdures
- Llet
- 150 g de restes de carbassa
- Suc de llimona
- Una mica de formatge escampat
- Herbes fresques per exemple julivert o cibulet
- Nou moscada acabada de ratllar
Prepareu el farcit
- The remnants of the gorgonzola pumpkin – leave a remainder for the sauce, about 150 g – (you can of course also use fresh ones, but you have to clean this first and bake it in the oven at about 200 degrees for about 80-90 minutes until it is well soft), goat cheese, mash camenbert (as for mashed potatoes). Then add the chopped chilly and the spices and liquids.
massa de pasta
- Talleu la massa de pasta en rectangles d'aproximadament 12 cm x 10 cm. Poseu la massa ben condimentada a la massa i doneu-hi un rotllo. Procediu així fins que s'esgoti la massa i el farcit.
Salsa Beixamel De Carbassa
- Let the butter become liquid, add the flour, then pour in the broth and milk (I don’t give an extra amount for the sauce because everyone likes different sauces). Take milk and broth in equal parts. Let it thicken slightly. Now add the crushed pumpkin. Mix everything well with a blender until the sauce is nice and smooth. Now add the sprinkled cheese to the sauce (this way the cheese won’t burn or taste bitter). Season with nutmeg, Szechuan pepper and orange pepper – or to your taste. Bring the sauce to the boil until it has the right consistency for you.
- Aboqueu una mica de salsa a la safata per al forn. A continuació, col·loqueu els rotllos farcits. Remeneu-ho amb la resta de la salsa fins que els canelons estiguin coberts.
Coure al forn
- Cook the cannelloni for approx. 40 minutes in the preheated oven – medium setting.
comment
- Since I had both dough and pumpkin left over from the remains of the stuffed Gorgonzola pumpkin – which I used to make the pumpkin dumplings yesterday – these leftovers turned into another dish. Since I didn’t think of the photo when serving, the plate unfortunately looks accordingly. You can certainly arrange the cannelloni nicer, but it depends on the taste and it really wasn’t bad.
