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Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes

ingredients

servings

4

Iodized salt

to taste

Pepper

to taste

Extra virgin olive oil

to taste

Chili powder

1 teaspoon

Garlic

1 wedge

Dry tomatoes

50 oz

UHT bechamel sauce

500 oz

Rapiniorbroccoli rabe

50 oz

Greenhouse asparagus

100 oz

Pesto

90 oz

Lasagne, pasta

200 oz

first courses from Italy

Fresh cannelloni with pesto with vegetables and Persian cherry toma...

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes

vegetarian with gluten with lactose with nuts high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes

Original alternative to the usual lasagna, full of perfumes and colors

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 1

step 1

Clean the vegetables by removing the hard parts of asparagus and turnip peat, depriving the end slots.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 2

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.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 3

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.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 4

step 4

Mix the cherry tomatoes (keep a little aside for the decoration) in a mixing bowl of pesto, béchamel, cherry tomatoes.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 5

step 5

Lay a baking tray, put a pie sausage bake to cover the entire base.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 6

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.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 7

step 7

Roll up and place the cannelloni on the pan. Between a layer and the other cover with béchamel.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 8

step 8

Cover the surface with the second layer of béchamel, aromatic herbs including oregano, remaining cherry tomatoes and black salt.

Fresh cannelloni with pesto with vegetables and Persian cherry tomatoes step 9

step 9

Cook in a preheated oven at 180 ° for about 40 minutes. Rest before serving.

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