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Cannelloni with vegetables - fasting

Cannelloni with vegetables - fasting



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Cannelloni

Put a bowl with 1 l of water and a pinch of salt to boil. When it boils, add cannelloni and cook for 2-3 minutes. Remove carefully so as not to break, pass through cold water, then place on a plate.

Filling:

Heat the oil and add the frozen vegetables and sliced ​​mushrooms. Leave to harden until soft. Add the broccoli dissolved in small bouquets and scalded before 1-2 minutes in salted water. Salt and pepper to taste.

Assembly:

Fill each tube of cannelloni with the vegetable mixture and place in a pan greased with oil and lined with breadcrumbs. Grate the cheese on top. Put the tray in the oven for 5-10 minutes to au gratin. Serve immediately.


Beef cannelloni

It's the kind of recipe that has a big impact on dinner guests. It looks good, it's super tasty, full and it seems that you're tired of it, although, be it between us, it's reasonable as a preparation. Please, if you don't start making cannelloni sheets yourself, this will increase your cooking time.

In this case, I bought a box of cannelloni that is suitable for direct cooking in the oven.

Ingredient:

  • 300 g minced beef
  • 250 g cannelloni, for my package that means about 21-24 tubes
  • 1 large onion
  • 1 medium carrot
  • 1 small celery
  • 400 g canned tomatoes
  • 2 tablespoons thin broth in a cup of lukewarm water
  • salt, pepper to taste
  • half a teaspoon of coriander seeds and 2-3 ground allspice seeds
  • a powder of ground cinnamon
  • bechamel sauce made from 500 ml of milk, 40 g of flour and 50 g of butter
  • 200 ml sweet cream
  • cheese, optionally, I put mozzarella and leftover dried cheese from the refrigerator. If your soul allows you to wrong Parmesan in all this mixture of ingredients (no, it's no longer a star), put a grated Parmesan powder on top of the work of art.
  • 2-3 tablespoons oil

First of all, I set my tray. In a scientific way. I mean like this:

If in doubt about pasta, you can immerse them in boiling water for 2-3 minutes. If it says they're going straight to the oven, we're not going to sink anything.

Heat a tall pan or saucepan, put 2-3 tablespoons of oil or butter. Temper the onion into small cubes, then, after 2-3 minutes, add the chopped carrot and celery. I use a mini shredder for this job, especially when I don't have the knives sharp enough.

Salt powder and spices.

When the vegetables are softened, I put the minced meat and I stir it, I grind it and I make it dizzy through the pan until it acquires a reddish color.

Then I put the canned tomatoes, chopped or chopped, plus the 2 teaspoons of thin broth in a cup of lukewarm water.

Do not be impressed that the mixture is a bit liquid, keep it on the fire for at least 20 minutes, the juice evaporates, and what is left is only good for proper cooking of pasta. They need fluid.

While the meat is being pampered in the tomato juice, we prepare the bechamel sauce. Because I hadn't cooked the cannelloni before, I made a thinner sauce than usual.

Heat 500 ml of milk.

Add 30-40 g of flour and cook the mixture for about 3-4 minutes.

Meanwhile, the milk being hot, pour over the flour with a polish, gradually. One more milk polish, one more stirred in the sauce. Until the milk is still in the flour and butter mixture. It will thicken.

We put out the fire and put, if we want, grated cheeses. We mix.

The seemingly meticulous part follows, but I found that it doesn't take long at all.

We choose a non-stick tray, on the bottom of which we pour in a layer of liquid cream. 100 grams let's say.

In each tube of cannelloni, pour the meat mixture with a teaspoon (or if it is easier with your poach). Make sure the juice comes in.

We fill each tube of cannelloni with the meat sauce. I used a teaspoon. The shirt:

We hold the cannelloni tube vertically, fixed on a plate though. Fill it with the meat sauce, then, when transferring to the tray, block the flow of the sauce with the back of the teaspoon and place it horizontally.

There were 21 pieces in my tray.

I poured over the stuffed cannelloni and the rest of the sweet cream.

Then I put the layer of bechamel sauce on top.

I put it in the oven at 180 & # 8211 200 degrees C for 35-40 minutes.

I took it out of the oven when it caught a slightly crusty crust in places.

I let it cool for about 15 minutes, then I dared to portion.

Although they ate successfully, in the end, my daughter decided I'd better do one lasagna .


Vegetable recipes

Use these vegetable recipes and cook healthy for you, family and children. When you need culinary inspiration and want to prepare dishes full of vitamins, consult the recipes with vegetables that will help you!

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    • 250 g lasagna sauce
    • 400 g ricotta
    • 100 g race parmesan
    • 2 eggs
    • 2 zucchini (400 g)
    • nutmeg, salt, pepper
    • 50 g butter
    • 3-4 tablespoons of olive oil
    • 4 tomatoes
    • oregano

    Boil the lasagna sheets in salted water and a few drops of oil for about 4 minutes then drain them on a kitchen towel.

    Chop the zucchini into small cubes and fry them in olive oil until soft.

    Ricotta mix it with eggs, 70 g of parmesan, salt, pepper and nutmeg then add the cold zucchini.

    Cut the lasagna sheets in half, put a spoonful of the previously made composition and form cannelloni which we place in a tray greased with half the butter.

    Bake for 25-30 minutes over medium heat. Delicious. Good job and good appetite!

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    3. Vinette Parmigiana

    Probably already as much as I love eggplant, but this is definitely one of my favorite recipes. For this vegan version of the classic Italian dish & ndash eggplant parmesan & ndash I used vegan cheese and turned the recipe into a very simple and flavorful! Crispy eggplant slices are baked in tomato sauce and lots of melted cheese. Sounds delicious, doesn't it?


    Ingredients Vegetable soup, simple and quick fasting recipe

    • 120 grams of onions (a small onion), diced
    • 75 grams of carrots (1 medium-sized carrot), diced
    • 40 grams of celery (a piece of the volume of a small egg), diced
    • 75 grams of peppers, diced
    • 60 grams of grated potatoes on a grater
    • 150 grams of diced potatoes
    • 150 grams of peeled tomatoes (or canned tomatoes in broth)
    • 120 grams of cauliflower broken into small bunches, enough to fit in a spoon
    • 100 grams of green beans, cut into small pieces
    • 2 tablespoons oil
    • 1/2 bunch of green parsley
    • 1/2 bunch of larch and pepper
    • optional: for hardening, 150 ml. of borscht or vinegar or lemon juice to taste

    Preparing vegetable soup fasting recipe & # 8211 tempering vegetables mirepoix

    1. In the image below you can see all the ingredients I used. I must specify that they are weighed only after they have been cleaned, washed and chopped. If you prepare all the ingredients before you actually start cooking, you will see how easy and fast you will work.

    2. In a pot of about 3 liters, put the oil and heat moderately over medium heat. Add the onion, celery and carrot, while adding a pinch of salt. Fry over medium heat, stirring frequently, until onions begin to soften (will become translucent). Then add the pepper and grated potato, whose purpose is to help obtain a more consistent soup. Bake all together, stirring frequently, for about 2-3 minutes.


    Vegetable Soup, Quick and Easy Fasting Recipe & # 8211 Soup Preparation

    1. Add 1.7 liters of water over the vegetables in the pot. To speed up the cooking of the soup, we can add hot water. After the soup boils, season with a teaspoon of salt, so that the vegetables that boil in it take on a little taste, then add the cauliflower, which, of all the vegetables used, boils the hardest. After about 2-3 minutes, add the diced potatoes.


    2. After the cauliflower and potato have boiled in half (when tasting it feels soaked, but still retains some texture) add the green beans. After it is cooked, add the peeled tomatoes and chopped into cubes and add the vegetable soup in a few boils, no more than 4-5 minutes, then turn off the heat and adjust the salty, peppery and sour taste.

    If you use borscht, it is boiled separately, in a kettle, only then it is added to the pot, for a final boil together with the vegetable soup. With lemon or vinegar you can fry the soup to taste, even on a plate, by each diner.


    3. Chop the greens and sprinkle the soup generously, keeping chopped greens and sprinkle on the plate, just before serving. Cover the pot with the vegetable soup with the lid and let it sit for 10 minutes before serving, to catch its soul and the aromas of the greens to infuse in the juice.

    How to serve vegetable soup, simple and quick fasting recipe

    Fasting vegetable soup is served hot, one way. It fits perfectly with a home bread with good and crunchy skin. It goes just as well pickled hot peppers or fresh. Those who wish can also add cream, but in this case, of course, the vegetable soup will no longer be fasting. It is certain, however, that it will be a very tasty one.


    Ingredients Cannelloni with meat:

    (for 4 people or for 3 more hungry, as we were: P)

    • 12 cannelloni pasta
    • 300 grams of minced beef
    • 1 clove of garlic
    • 1 onion
    • 2 tablespoons extra virgin olive oil
    • 20 grams of butter
    • salt, pepper, fresh basil leaves (or dried, or both, as I used)
    • 100 grams of freshly grated parmiggiano
    • 1 liter of sos bechamel prepared from: 50 grams of butter, 4 tablespoons of white flour, about 900 ml. of milk, salt, white pepper and freshly grated nutmeg
    • optional, about 150-200 ml. of fresh or canned tomato sauce, seasoned with salt, pepper and basil

    Preparing Cannelloni with meat:

    1. From the specified ingredients, prepare a sos bechamel (click on the link for detailed instructions for preparing the sauce).

    2. In the picture below are the raw cannelloni pasta, which I made a sample in the oven tray. It wasn't a bad thing that I did this, because that way I could choose the right shape.

    3. In a large pot, boil about 4 liters of water. When the water boils, add 1 tablespoon of salt and cannelloni pasta, which is boiled for exactly 4 minutes (in no case more), then drain and keep covered with a clean, damp kitchen napkin so that it does not dry out. .

    4. The meat is minced through the machine (it is recommended to use only lean beef, well cleaned of skins, so that the fat does not float over the pasta, in the end).

    5. Put the 2 tablespoons of olive oil in a pan and heat, then add the 20 grams of butter.

    6. Add finely chopped onion and crushed garlic, sautéing in butter mixed with olive oil.

    7. Add the minced meat and cook together, stirring constantly to dissolve any & # 8222Bulgars & # 8221 in which the meat tends to accumulate, until the juices evaporate and the meat is lightly browned.

    8. After the meat is ready, season with salt and pepper to taste, add 4 tablespoons of bechamel sauce, half the grated Parmesan cheese, also chopped basil leaves. Mix everything well and fill the cannelloni with this composition.

    9. Turn on the oven and set it to 180 degrees Celsius.

    Assemble cannelloni with meat in the oven

    10. In a deep pan, suitable in size (and suitable for the oven), pour half of the bechamel sauce. Fill cannelloni with the meat prepared in point 8 and place on top.

    11. Cover with the rest of the bechamel sauce and top with the crushed tomatoes and seasoned with salt, pepper and basil (you can and without, but I can't myself, I'm crazy about tomatoes).

    12. Sprinkle the remaining Parmesan cheese on top. Place the tray in the preheated oven at 180 degrees Celsius for about 25 minutes.


    250 g of cannelloni pasta
    400 g of ricotta (or urda), 200 g of bacon
    100 g of spinach, 800 g of tomatoes
    1 onion, 2 cloves garlic
    2 eggs, 100 g of unt Lactag
    grated parmesan, nutmeg, dried oregano
    salt, pepper - to taste

    Cut the bacon into cubes. Wash the spinach leaves and let them drain. Peel the onion and garlic and chop finely. Finely chop the spinach. Put 50 g of onion and garlic, bacon and spinach leaves in hardened butter. Grease a pan with butter and preheat the oven. Add to the spinach mixture with bacon ricotta and mix well. Fill the cannelloni with the mixture, place them on the tray. Scald the tomatoes, peel them, mash them and season them with nutmeg, oregano, salt and pepper. Put the tomato sauce over the cannelloni, add pieces of butter and parmesan. Leave the tray in the oven for 35 minutes until the cannelloni are browned. Serve decorated with fresh sage or basil leaves. Good appetite!


    Cannelloni with spinach and ricotta

    and bring to a boil over medium heat until the sauce thickens.

    Separately, boil salted water

    leaving it until it softens. Remove from the water and allow to drain through a sieve.

    In 2 tablespoons olive oil

    season with salt, pepper and nutmeg

    and leave on the fire for a few more minutes, until all the juice has evaporated.

    Remove to a bowl, allow to cool,

    then mix with ricotta,

    Cannelloni pasta is filled with this composition

    and place in a heat-resistant dish greased with a little oil.

    Pour the tomato sauce on top and spread evenly over the entire surface,

    distribute sliced ​​mozzarella, sprinkle with basil and sprinkle with olive oil.

    Place the dish in the preheated oven at 200 degrees for 45-50 minutes, until it browns on top.

    Serve hot.

    What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


    Cannelloni with ricotta and spinach classic recipe

    Cannelloni with ricotta and spinach classic Italian recipe. Baked pasta stuffed with cheese and spinach, au gratin with white sauce (Bechamel) and parmesan. A madness! What are cannelloni and how do they cook? You can also use lasagna sheets if you do not have cannelloni at hand.

    Cannelloni with ricotta and spinach (cannelloni with ricotta and spinach) They are a classic recipe of Italian cuisine. God, how good are these & # 8222 tubes & # 8221 pasta stuffed with a fine cream of spinach and cheese, slightly garliced! Wrapped in a generous layer of white sauce and sprinkled with plenty of parmesan and matured mozzarella that turns into a reddish crust. My daughter is a big fan of pasta and she was extraordinarily delighted with this recipe. Me too, by the way. It's a dream!

    I'm a big fan of spinach. Spinach is a super food full of vitamins and minerals. You don't have to cook much because it loses these properties and, in addition, it looks unsightly. Nobody likes green-brown spinach, right? The spinach leaves are scalded very briefly (30 seconds & # 8211 max 1 minute) in boiling water, drained and transferred to a bowl of cold water with ice cubes. The thermal shock stops boiling and keeps the beautiful green-vivid color.

    I usually make spinach food with white sauce and garlic (recipe here) which next to some meshes, friganele or meatballs. I also like raw spinach, especially the young one (baby spinach), in assorted salads.

    Cannelloni are those tubular dry pasta, with dimensions of approx. 10 cm long and approx. 3 cm in diameter, which are sold packed in boxes of 24 pieces. Of course, they can also be made at home if you follow this recipe homemade pasta. In this case, cut rectangles (like lasagna) that are rolled in a cylindrical shape. Obviously you work faster with ready-made cannelloni & # 8230

    This time I decided to make a classic recipe (I was inspired by the famous Italian blog Giallo Zafferano). Cannelloni are generally filled with ragu a la bolognese (minced meat)recipe here or with ricotta and spinach.

    Ricotta is urda & # 8211 ie a cheese obtained by re-boiling whey. It can be obtained from sheep's, goat's, buffalo's or cow's milk. The one found in our supermarkets is generally made from cow's milk (ricotta vaccina). No, it's not cow's cheese! Cow's cheese is sour and much fatter and can NOT replace ricotta. Ricotta is very fine, creamy, neutral in taste and acidity. Here's how it's done urda or homemade ricotta.

    From the quantities below it results approx. 6-8 servings of cannelloni with ricotta and spinach. My tray is approx. 22 x 33 cm and I could fit 22 cannelloni (I was left with 2 extra pieces). Being winter, I used frozen spinach.


    Video: Kannelloni bil-Laħam - Cannelloni (August 2022).