Vegetable Cannelloni

vegetable cannelloni

Sóc una fan incondicional de la beixamel. Des de sempre. De fet, una de les meves primeres memòries d’infància involucra una torrada amb un ou dur al damunt tot cobert de beixamel. Mmmmmm

M’agrada calenta, m’agrada quan es refreda i fa aquella capa més sòlida per sobre i inclús m’agrada quan no l’has remenat prou bé i hi queden grumollets de farina amb mantega. I, evidentment, encara m’agrada més si té al damunt una bona capa de formatge fos. Però la beixamel té un problema, i és que, a banda que només mirar-la ja engreixa, acostuma a formar part de plats més aviat pesats, i això fa que durant els mesos d’estiu el seu ús quedi pràcticament eradicat. Penseu-hi: pair una lassanya amb totes les seves capes de pasta i de carn i de pasta i de carn tot recobert de beixamel i de formatge gratinat al bell mig de l’agost? Ja t’agafa calor només d’imaginar-t’ho. Però no trobeu desolador no poder menjar beixamel durant gairebé 4 mesos a l’any per culpa dels seus companys de plat?

Doncs bé, és per això que avui us presento un dels companys més fidels de la beixamel, els canelons, però en una versió més lleugera i estiuenca perquè pugueu seguir-ne gaudint encara que estigueu a 30ºC a l’ombra.

vegetable cannelloni 2

Vegetable Cannelloni

Servings: 20 cannelloni

Prep time: about 1 hour

You will need:

  • 20 pasta sheets (you can use pre-rolled cannelloni too and fill them, but I did it the traditional way)
  • bechamel in abundance, the concept “too much bechamel” doesn’t exist (feel free to use any recipe you have)
  • grated mozzarella (not the fresh one, the “dry” one usually used for pizza)
  • any kind of vegetables you happen to have in the fridge (I used the ones in the picture below). The amount needed is really difficult to say, but don’t worry, the leftovers turn into a great side dish to use another day!

vegetable cannelloni prep 1

Start by cutting all your vegetables into sticks. In fact, you can cut them any shape you want (diced, hearts, stars…) but then the cannelloni’s assembling will be more difficult. Add some olive oil to a large pan and cook the vegetables until just tender (if they are overcooked at this point, you’ll end having a disgusting vegetable-purée inside your cannelloni).

vegetable cannelloni prep 2

Cook the pasta sheets in plenty of water with salt and some oil (just read the package, it’ll give you the instructions) and, when cooked, carefully transfer each and every sheet into a bowl filled with cold water. Let them cool for a while and then place them one by one on a kitchen towel, just like I did in the picture below. Again, do it veeeeeery carefully, think that one broken pasta sheet will be one cannelloni less in your stomach.

vegetable cannelloni prep 3

Now the fun part: wash your hands and get ready for the mess of the day. Put some vegetables on one side of each pasta sheet and roll it trying not to lose the vegetable filling along the way. Sounds easy, but i’ts quite tricky. You’ll probably lose part of the vegetables and your rolls will unroll themselves many times. Sorry, it is what it is. No one said cannelloni making was easy.

Now pour some bechamel (which you made during the pasta-cooking process) on the bottom of a baking dish and play tetris with your cannelloni until you have them all in place.

vegetable cannelloni prep 4

 Cover it with the rest of your bechamel and sprinkle the grated mozzarella on top.

vegetable cannelloni prep 5

Bake them until brown and crispy.

vegetable cannelloni 3Enjoy!

 

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4 thoughts on “Vegetable Cannelloni

  1. Pingback: Potato Dauphinoise | May the cheese be with you

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