Cannelloni stuffed with broccoli and cauliflower

My house specialty - from the series "Jamie at Home" =)

Preparation steps

Clean and cut into smaller pieces broccoli and cauliflower, cook in boiling water until soft, about 15min. Then in a deep frying pan fry the onion in olive oil, add the drained broccoli and cauliflower. Stir and chop with a food processor. Season - salt, pepper, a little chilli. Cool down.
Cover the bottom of the pan with a half-inch-thick layer of tomato sauce (mixed with one tablespoon of vinegar). Put the cooled mixture of broccoli and cauliflower in a bag, cut off the top and fill with cannelloni. Arrange them in a pan and pour over the white sauce - cooking cream mixed with parmesan. Sprinkle chopped mozzarella over it, sprinkle with oregano, thyme and basil. Bake for about 40 minutes. at 200 C (depending on the oven, until slightly darkened).

You might also like...

Béchamel sauce with gorgonzola

In the constant search for fast, efficient and, above all, quality culinary solutions, bechamel sauce will be a real refreshment. Just cook the gnocchi, prepare the sauce and sprinkle everything with parmesan.

Boy baked pasta

Pour the quick and tasty sauce over the uncooked pasta and bake in the oven. This recipe will delight everyone who loves pasta or will just love it.

Happy snails

These snacks, especially if shaped differently, can be a great snack for a birthday, party, learning together…

Istrian fuži

Traditionally, and yet totally in trend. Istrian cuisine, just like the whole of Istria, has broken into the domain of elite, and at the same time affordable. So it is with fuži, triangles of simple homemade pasta.

Macaroni on a needle

The people came up with everything! The kitchen is a particularly good field for practicing resourcefulness, and macaroons on a needle (or “spindle”) are a good example. By the way, under the name macaroni there are other forms, depending on the location.

Macaroni with arugula

Ligurian cuisine makes its pasta varied and inspiring. Arugula, a favorite green of the new Italian cuisine grown as early as Roman times, and the whole Mediterranean, young leaves of riga loves to salad. Why not try it in a new way?

Pasta with walnuts and cardamom

The fragrant mixture of spices made of cardamom, cinnamon and cloves will give a new meaning to pasta with walnuts. The addition of apple cubes will add a touch of freshness to it.

Richet

Rice fans are just as rare as those who switched to macrobiotics because of their great taste! Still, give it another chance in the form of a nutritious stew with vegetables and a dry neck! Will this time satisfy your demanding taste? Let us know!

Rosa Cooking