Cannelloni with ricotta and 3 peppers

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Cannelloni with ricotta and 3 peppers

Cannelloni with ricotta and 3 peppers

Number of tubes

300 g diced bell pepper (frozen)

350 g pork/calf

350 g ricotta cheese

1 onion

1 clove of garlic

1 egg

2 tomatoes, cubed and seeded

Parmesan cheese

Pepper from the mill




30 g butter

30 g flour

2 dl low-fat fresh cream

3 dl milk

50 g grated gruyère cheese

Preparation: 30 min
Cooking time: 1 h
Step 1
Specify the cannelloni.
Step 2
Cook the peppers for 15 minutes in a little olive oil.
Step 3
Cook the chopped onion with the chopped onion and crushed garlic in a frying pan.
Step 4
Combine the ingredients with the ricotta and egg.
Step 5
Season with salt and pepper.
Step 6
Stuff the canelloni with a piping bag.
Step 7
Spread the tomato cubes.
Step 8
Prepare the béchamel sauce, melt the gruyère and spread over the canelloni.
Step 9
Sprinkle with parmesan cheese.
Step 10
Cook for 1 hour at 180°C (45 minutes covered with aluminium).
I add my grain of salt

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