Cannelloni stuffed with
Instructions
Cannelloni with Lombard quartirolo
Peel vegetables, wash and chop coarsely.
Pour into a casserole with oil and set on fire.
FRY in open flame for a few seconds, stirring constantly, until vegetables are browned, add the tomato sauce.
Add salt and mix well.
Cover and cook on low heat and covered container for circa10 minutes, adding a little water if restricted.
Meanwhile Cook lasagna in boiling salted water.
When cooked put them under cold water and posatele on a cloth or paper towel.
Divide each lasagna in two parts; in each place one or two pieces of Lombard Quartirolo and wrap tightly.
Pour the sauce into a baking plate and on this place the cannelloni in a straight line.
Put in the oven already warm for about 10 minutes.
Serve slightly warm, sprinkled with fresh chilli powder.
Ingredients and dosing for 4 persons
- quartirolo cheese 400 g
- 6 dried lasagna
- 1/2 onion
- 1 garlic clove
- a carrot
- half a red pepper
- a stick of celery
- 200 g tomato sauce
- 4 Tablespoons extra virgin olive oil
- salt
- chili