Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cannelloni with aubergines. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Cannelloni with aubergines is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Cannelloni with aubergines is something which I have loved my entire life. They are fine and they look wonderful.
Delicious baked cannelloni stuffed with aubergine, cheese and tomato sauce. This is a great meal for the whole family. It can be frozen, so it can be prepared in advanced. Place a little of the mushroom mix on aubergine slices and roll up as cannelloni.
To get started with this recipe, we have to prepare a few ingredients. You can cook cannelloni with aubergines using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Cannelloni with aubergines:
- Get 400 gr flour
- Take 4 eggs
- Take 400 gr tomato passata
- Make ready 1 onion
- Prepare Basil
- Get 400 gr aubergines
- Prepare 30 gr butter
- Take 30 gr flour
- Prepare 200 gr milk
- Take Ground nutmeg
- Prepare Salt
- Make ready Pepper
- Prepare 200 gr mozzarella
- Take 100 gr parmesan
Turn the cannelloni on its side and place in a. Cannelloni with aubergines Traditional Italian dish, vegetarian alternative #mycookbook. Slice them in half long-ways and pull off the skin (it should come away easily, if not just scoop out the insides with a spoon) and dice into small pieces - they need to fit into the cannelloni tubes. In a large frying pan, fry the onion and garlic until glassy and fragrant.
Instructions to make Cannelloni with aubergines:
- Start my making the pasta dough. Mix the flour and the eggs and work it until you obtain an elastic dough. Leave it aside 30 min
- Chop the onion, put it in a pot with olive oil until it becomes golden. Then add the tomato passata, add salt and cook for 30 min at low heat. At the end, as the basil
- Cut the aubergines in small cubes of about 1 cm. Heat some olive oil in a pan, add the aubergines and cook for 7 min
- Prepare the besciamelle by heating the milk. In an other pot,melt the butter and add the 30 gr of flour. Stirr well. Start adding the milk while stirring. The sauce will start condensing. Add nutmeg to taste.
- Cut the mozzarella in small cubes
- After 30 min has passed, divide the pasta dough in two pieces. Roll one piece until is flat (1 mm) and cut it in rectangles of about 10 ×15 cm. Keep going with all the dough
- Take the rectangle. Ad the centre, position 1 spoon of aubergines and 1 of mozzarella. Roll it. Repeat for all the others
- Take a baking dish. Put some tomato sauce on the bottom. Add some besciamella. Position the rolls one next to the other on a single layer. Cover with the remaining tomato sauce and besciamella.
- Cover the dish with parmesan cheese and cook in a preheated over at 175°C for 30 min.
- Enjoy it
Slice them in half long-ways and pull off the skin (it should come away easily, if not just scoop out the insides with a spoon) and dice into small pieces - they need to fit into the cannelloni tubes. In a large frying pan, fry the onion and garlic until glassy and fragrant. This Sorrento-style cannelloni recipe is Italian comfort food at its best, with roasted peppers and aubergines nestling against gooey fior di latte cheese - a type of mozzarella made with cow's milk. This recipe is taken from the book Naples and the Amalfi Coast by The Silver Spoon, published by Phaidon. Lightly oil a nonstick baking pan.
So that’s going to wrap this up for this special food cannelloni with aubergines recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
