Chicken breast with honey lemon and vegetables
first courses from Italy
Fresh cannelloni with pesto with vegetables and Persian cherry toma...
Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Original alternative to the usual lasagna, full of perfumes and colors
preparation
step 1
Clean the vegetables by removing the hard parts of asparagus and turnip peat, depriving the end slots.
step 2
In a wok, skip turnip tops and asparagus in oil, garlic and chili. Sprinkle with a glass of vegetable broth and cook for about twenty minutes.
step 3
In another frying pan, skip the spikes with oil and garlic and pepper, add a spoonful of broth and cook for about fifteen minutes.
step 4
Mix the cherry tomatoes (keep a little aside for the decoration) in a mixing bowl of pesto, béchamel, cherry tomatoes.
step 5
Lay a baking tray, put a pie sausage bake to cover the entire base.
step 6
Cover each biscuit pie with pesto (in the package there are ten brooms, there will be 20 cannelloni), divide it into two: stuff with rapeseed and asparagus hams respectively.
step 7
Roll up and place the cannelloni on the pan. Between a layer and the other cover with béchamel.
step 8
Cover the surface with the second layer of béchamel, aromatic herbs including oregano, remaining cherry tomatoes and black salt.
step 9
Cook in a preheated oven at 180 ° for about 40 minutes. Rest before serving.