Today we suggest a vegetarian alternative that will whet the appetite of even diehard traditionalists, CANNELLONI WITH EGGPLANT! The result has a simple flavor that is also hearty and succulent: IMPOSSIBLE TO RESIST!
00:00 – WHAT’S COOKING?
00:14 – PREPARATION
03:07 – CANNELLONI COMPOSITION
04:04 – COOKING
04:13 – PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (4 SERVINGS)
00 Flour 400 g
Eggs 220 g (about 4)
FOR THE STUFFING
Eggplants 400 g
Mozzarella cheese 150 g
Extra virgin olive oil to taste
Fine salt to taste
FOR THE SAUCE
Tomato puree 400 g
Yellow onions 1
Basil 2 leaves
Extra virgin olive oil to taste
FIne salt to taste
Black pepper to taste
FOR THE BECHAMEL SAUCE
Whole milk 300 g
00 Flour 30 g
Butter 30 g
Fine salt to taste
Black pepper to taste
FOR THE TOPPING
Grana padano DOP cheese 30 g
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