Renatone wins with the cannelloni vegetarian to The test of the chef of the November 10, 2017
The recipe Renatone cannelloni vegetarian today, 10 November, 2017 for The test of the cook. Renato Salvatori, and today won the first round of the race of the chefs, but not so much for the taste of Antonella Clerici, and for luck. The theme of the day for the first recipes for The proof of the cook are the cannelloni and in the kitchen there are Renatone with the recipe for the cannelloni pasta with the vegetables and the beans and Amber Romans is the recipe for cannelloni with ricotta cheese and turnip tops, but with tomato and sausage. Excellent recipes to The test cook today, November 10, 2017, and including the dessert recipe of the cake of Sal De Riso, and the other recipes on Friday, de La prova del cuoco here is the recipe for the cannelloni white with the vegetables of Renato Salvatori.
Cannelloni vegetarian Renato Salvatori La prova del cuoco
Ingredients cannelloni Renatone: 500 g of pasta sheets of egg pasta for cannelloni, 250 g borlotti beans-cooked, half-roman broccoli, 1 eggplant, 2 zucchini, 1 white onion, 200 g tomatoes, 1 boiled potato, 1 tomato, mozzarella, grated cheese, rosemary, basil, olive oil, salt
Preparation of cannelloni with The proof of the cook: cut eggplant, zucchini, potato, onion slices or small pieces and cook in a pan with a little olive oil and rosemary, let us go up. In another pan, let's go with the beans already cooked with olive oil, garlic and rosemary. Blend the beans. We also have the roman broccoli liter.
Sbollentiamo the dough is already prepared in boiling, salted water, and down we go in the bowl with the ice water, we lower on a tea towel. The rectangles d browse them farciamo with grated cheese and vegetables, roll and arrange in the baking dish on a base of cream of beans and broccoli crumbled. We complement the above with whole beans, mozzarella and grated cheese. Put it in the oven for 12 minutes at 200 degrees.