Kannelloni Moħmi bil-Mili tal-Ġobon tal-Mogħoż tal-Qara Ħamra Gorgonzola u Zalza Bechamel

Ipprepara l-mili

1. 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.

għaġina tal-għaġin

1. Aqta’ l-għaġina tal-għaġin f’rettangoli ta’ madwar 12 cm x 10 cm. Poġġi l-massa tassew imħawwar tajjeb fuq l-għaġina u sawwar f'romblu. Ipproċedi b'dan il-mod sakemm l-għaġina u l-mili jintużaw.

Zalza tal-Qara Bechamel

1. 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.
2. Ferra ftit miz-zalza fid-dixx tal-ħami. Imbagħad saffi r-rollijiet mimlija. Itfa’ mal-kumplament taż-zalza sakemm il-kannelloni jkunu koperti.

Sajjar fil-forn

1. Cook the cannelloni for approx. 40 minutes in the preheated oven – medium setting.

kumment

1. 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.