John Myers
Canelóns ao forno con recheo de queixo de cabra de cabaza gorgonzola e salsa bechamel
O canelón ao forno perfecto con recheo de queixo de cabra de cabra gorgonzola e salsa bechamel cunha imaxe e instrucións sinxelas paso a paso.
Salsa Bechamel de cabaza
- 0,5 paquete de masa de pasta
- 0,5 paquetes de queixo de cabra
- Camembert de 0,25 paquetes
- Sal
- Pementa moída, pementa de limón e pementa de Szechuan
- Frío
- Un pouco de leite ou nata
- Manteiga
- Fariña
- Caldo de verduras
- Milk
- 150 g de restos de cabaza
- Zume de limón
- Un pouco de queixo espolvoreado
- Herbas frescas, por exemplo, perexil ou ceboliño
- Noz moscada recén relada
Prepare o recheo
- 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.
masa de pasta
- Cortar a masa de pasta en rectángulos de aproximadamente 12 cm x 10 cm. Poñer a masa moi ben temperada sobre a masa e darlle forma a un rolo. Procede deste xeito ata esgotar a masa e o recheo.
Salsa Bechamel de cabaza
- 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.
- Despeje un pouco da salsa na fonte. A continuación, coloque en capas os rolos cheos. Completar co resto da salsa ata cubrir os canelóns.
Ás no forno
- Cook the cannelloni for approx. 40 minutes in the preheated oven – medium setting.
comentario
- 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.
