The recipe for the cannelloni to the peppers not to be missed
Among the recipes in the summer can't miss the ones with the peppers and today we suggest you not to lose the recipe for the cannelloni to the peppers. It is a first dish that is very tasty but also very easy to do. After making the crepes, everything is really fast, we can also prepare the crepes the day before and store them in the fridge. Mozzarella, tomato sauce, peppers, and little else, and the cannelloni are perfect to enjoy as we prefer. Here is the recipe with the peppers, the recipe for the cannelloni to the peppers.
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Cannelloni with peppers
Ingredients for 12 pancakes: 1 yellow pepper, 500 g of tomatoes, 75 g flour, 30 g butter, 1,3 deciliters of milk, basil, nutmeg, olive oil, lemon zest, 1 clove of garlic, 2 eggs, 30 g of grated pecorino cheese, 250 g of mozzarella cheese, 6 anchovies, 2 red peppers
Preparation: work the flour with 0,7 dl water, 2 eggs, the lemon rind, the melted butter, a pinch of nutmeg, a pinch of salt. Let rest for 1 hour. Pour the mixture a little at a time into the frying pan of 20 cm diameter and cook 12 crepes. Spennelliamo the peppers cleaned with the oil and let toast in the oven for 20 minutes grill function, let it cool in a covered bowl. Remove the stem, seeds, skin, and filaments. We cut to the foot. Burn the tomatoes in boiling water but for a few seconds, down and peel them. Remove the seeds and cut into cubes. In a pan we heat 3 tablespoons of olive oil with half a clove of garlic and tomato, salt and add the basil. We make the sauce for 15 minutes. In another pan, heat more olive oil with the rest of the garlic and combine the anchovies in small pieces and peppers, cook 5 minutes. Cut the mozzarella into cubes and farciamo the crepes, combine the peppers and roll. In the pan, pour the sauce and place the already the cannelloni, cover with the pecorino cheese, a drizzle of olive oil and put it in the oven at 200° C for 15 minutes.