The Cannelloni of your dreams. Cannelloni (pronounced [kannelˈloːni]; Italian for "large reeds") are a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. Cannelloni has its origins in the Emilia-Romagna region of Italy and is a cousin of the famous Lasagne.

Cannelloni - My Favorite Pasta Dish. I love Italian food-pizza, pasta, gelato-they all make me happy. Our authentic Italian Cannelloni utilizes a simple shortcut to make this an attainable, delicious Italian feast. You can cook The Cannelloni of your dreams using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of The Cannelloni of your dreams

🢂 200 g of fresh spinach.
🢂 100 g of fresh green asparagus.
🢂 of Few strands of fresh basil.
🢂 of Few strands of fresh chives.
🢂 2 of eggs.
🢂 1 of leek.
🢂 10 pieces of fresh cherry tomatoes.
🢂 100 g of fresh champion mushrooms.
🢂 50 g of curd.
🢂 50 g of sour cream.
🢂 50 g of fresh cheese with herbs.
🢂 100 g of grated cheese of your choice.
🢂 2 tbsp of masala mix.
🢂 to taste of Salt.
🢂 of Oil for frying.

Easy homemade sauce and rich filling too! It looks fancy and tastes even better! Everyone will be impressed with this Homemade. See more ideas about Cannelloni recipes, Cannelloni, Recipes.

instructions The Cannelloni of your dreams

I prepared the cannelloni shells from scratch: really easy. Mix eggs with flour and make it into flat sheets then cook it for few minutes in salted water.
I cooked the spinach in hot water for few minutes then chopped it into small pieces. I cut the soft headsof asparagus and left it raw for the moment.
I sauted the mushrooms which i cut in small pieces, i used olive oil and sunflower oil mixed and i added the masala. I stirred frequently.
When the mushrooms were almost ready, i added the asparagus stems, cut into small pieces and sauted it till soft.
I mixed the fresh cheese, curd and sour cream with fresh basil and chives.
I also added the spinach and the sauted asparagus and mushroom mixture.i used this curd on the pic..
Then i mixed the cheese mixture in the mixer.
I took the inside of the leek out and made them into natural cannelloni shells. I arranged it in the casserole dish with my home made pasta shells..
With the help of a spoon, i filled the leek and pasta cannellonies with the cheese cream carefully and arranged the fresh asparagus heads on top..
Next i prepared a home made tomatoe sauce. On the same olive oil on which i sauted the mushrooms, i sauted the tomatoes cut in half, with some salt and some slices of leek. After sometime i pushed the tomatoes apart a bit with my spoon and i added some of the cooking water of the spinach, and some more fresh basil. I stirred often.
I put the tomatoe sauce on my cannellonies. Then some more fresh chives. And then generous amount of cheese.
The result is my cannelloni dream, full of fresh gorgeous veggies and cheese types. The leek version is for keto fans or gluten free fellas. I proudly present this new recipe, i spent few days and nights thinking about how to make it, then i made it🥳.

Chicken Cannelloni pasta rolls filled with chicken, spinach, ricotta, sundried tomatoes and mozzarella smothered in a delicious cannelloni sauce made from Asiago cream sauce combined with tomato sauce. Every Sunday, your family carries out a tradition of joining together to exchange stories of the week prior and to enjoy each other's company. Today you're going to learn a special recipe that is sure to change the way you enjoy some of your favorite desserts. Place the cannelloni seam side down on the sauce and top with the remaining tomato sauce and the sliced mozzarella. Haz clic ahora para jugar a Cannelloni.