Cannelloni stuffed with vegetables and cheese
Instructions
Wash the vegetables and cut them into tiny cubes. In a pan gently fry the chopped onion in the butter and oil. Before the sauce pour the browned vegetables. Stir vigorously and let stand for a few minutes, add a little water and a little salt, then cover and simmer over low heat for about 20 minutes.
Meanwhile prepare the sauce: melt the butter, add the flour, stirring vigorously, and when the mixture is smooth and creamy, diluted with milk. When the sauce is ready, add the Sbrinz, and a generous grating of nutmeg.
Almost at the end of cooking the roofless Casserole with vegetables for evaporate all the liquid. Withdrawn from heat and add the cheese coarsely chopped and a ladle of béchamel sauce.
The cannelloni scalded in boiling water, then cut them in half and fill with vegetables. Gradually place the cannelloni on foot, in a buttered baking dish, then decorate with sauce. Put in the oven already warm (180°) and simmer for about 20 minutes.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 16 cannelloni
- 3 Zucchini
- 2 carrots
- 1/2 kg of broccoli
- 300 g green beans
- 1/2 onion
- 200 g Gruyere
- 100 g of cheese sbrinz
- 30 g butter
- 2 tablespoons oil
- salt
- For the bechamel:
- 40 g butter
- 1 tablespoon of flour
- 1/2 l of milk
- 100 g of cheese sbrinz
- nutmeg