Recipe: Milanese Cannelloni With Zucchini, Cheese And Basil On RussianFood.com

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Recipe: Milanese Cannelloni With Zucchini, Cheese And Basil On RussianFood.com
Recipe: Milanese Cannelloni With Zucchini, Cheese And Basil On RussianFood.com
Video: Recipe: Milanese Cannelloni With Zucchini, Cheese And Basil On RussianFood.com
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Milanese Cannelloni with courgette, cheese and basil

Recipe photo: Milanese Cannelloni with courgette, cheese and basil
Recipe photo: Milanese Cannelloni with courgette, cheese and basil

3 servings of krimarusya 10/28/15

There are dishes that are originally Italian, but are easily prepared in the most varied cuisines of the world. But, of course, you need something truly Italian too. For example, pasta, traditional for Italy. In our case, this is a cannelloni. Large hollow pasta tubes that are stuffed with the appropriate filling.

Food (for 3 servings)
Cannelloni - 500 grams
Hard cheese (any) - 150 grams
Medium zucchini - 1 pc.
Cherry tomatoes - 150 grams
Small carrots - 2 pcs.
Variegated basil - 1 bunch
Mayonnaise - 150 grams
Medium onion - 1 pc.
Vegetable oil - for frying and stewing
Butter - a little
Spices with Italian herbs - to taste
Salt to taste
Freshly ground pepper (white and black) - to taste

Step by step photo recipe: Milanese cannelloni with courgette, cheese and basil

Recipe preparation photo: Milanese Cannelloni, with zucchini, cheese and basil - step number 1
Recipe preparation photo: Milanese Cannelloni, with zucchini, cheese and basil - step number 1
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 2
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 2

First, let's prepare the filling for the Milanese-style cannelloni.

Peel the zucchini, cut into circles, remove the core and cut into medium-sized cubes. Peel and rub the carrots on a fine grater. Peel the onion and cut it into thin half rings, and divide each cherry tomato into 4 parts. Chop the basil with a sharp knife finely and finely - both the leaves and stems.

Put the zucchini, carrots and onions in a hot frying pan with vegetable oil. Fry everything until golden brown. Then add 2-3 tablespoons of water, cherry and mayonnaise, salt and spices with herbs to the frying. Reduce the heat and cover the pan with a lid. We will simmer the cannelloni filling for about 10 minutes, stirring from time to time so that it does not burn.

Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 3
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 3

Grate a piece of hard cheese on a fine grater. Remove the finished vegetable filling from the heat and add hot, grated cheese and basil to it. Mix and cover. Let us brew for a quarter of an hour.

In the meantime, let's cook the cannelloni ourselves. In salted water until half cooked. Throw in a colander and add half a tablespoon of vegetable oil. Stir so that the pasta does not stick together. This must be done very carefully, being careful not to damage the cannelloni tubes.

Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 4
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 4

With the cooled filling, we will stuff the cooled cannelloni using an elongated teaspoon. Just don't jam the tubes, let the filling concentrate in the middle, and the pasta edges remain free.

Now place the cannelloni in a greased baking dish, sprinkling the layers with the remains of grated cheese and basil. At the top, we also have a sprinkle of cheese with basil.

Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step # 5
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step # 5

We send the dish to an oven preheated to 170 degrees for 15-20 minutes.

Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 6
Photo of the recipe: Milanese Cannelloni, with zucchini, cheese and basil - step number 6

Ready-made Milanese-style cannelloni, while still hot, cut into portions and serve immediately.

Enjoy your meal!

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