Niveau
La plupart de nos recettes sont simples, mais certaines sont un peu plus complexes : elles sont alors notées comme niveau « moyen » ou « difficile » et vous demanderont un peu plus de temps.
Temps de préparation
Ceci représente le temps de travail nécessaire pour préparer ce plat.
Temps total
Il s'agit du temps requis pour préparer ce plat du début à la fin : marinade, cuisson, refroidissement, etc.
Nombre de portions
Cela vous montre le nombre de portions compris dans cette recette.
Ingrédients
Cannelloni
- 80 g Parmesan cheese, crust removed and cut into cubes (3 cm)
- 2 garlic cloves
- 1 brown onion (approx.150 g), cut into halves
- 3 sprigs fresh flat-leaf parsley, leaves only
- 100 g prosciutto, cut into pieces, or chorizo, casing removed and cut into pieces
- 20 g extra virgin olive oil, plus extra for greasing
- 500 g pork mince
- 1 tsp sweet paprika
- 50 g breadcrumbs
- 1 egg
- 1 tsp sea salt, to taste
- 1 tsp ground black pepper, to taste
- 18 - 22 cannelloni shells
Vegetable sauce
- 1 garlic clove
- 1 brown onion (approx. 150 g), cut into halves
- 2 sprigs fresh flat-leaf parsley, leaves only
- 2 sprigs fresh basil, leaves only
- 2 sprigs fresh oregano, leaves only
- 20 g extra virgin olive oil
- 1 celery stalk, cut into quarters
- 100 g sweet potato, peeled and cut into pieces (4-5 cm)
- 1 carrot, cut into quarters
- 100 g zucchini, cut into quarters
- 100 g red capsicum, deseeded and cut into quarters
- 80 white wine or red wine
- ½ tsp dried fennel seeds
- 1 tsp Vegetable stock paste (see Tips)
- 400 g canned whole peeled tomatoes or tomato passata
- Infos nut.
- par 1 portion
- Calories
- 2274.5 kJ / 541.5 kcal
- Protides
- 36.2 g
- Glucides
- 42.7 g
- Lipides
- 23.3 g
- Graisses saturées
- 8 g
- Fibre
- 5.5 g
- Sodium
- 1343.8 mg
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