Ingredients
serves 4
- butter for the dish
- 12 cannelloni
filling:
- 150 g of grated Sbrinz
- 150 g of grated, spicy Tilsiter
- 1 crushed clove of garlic
- 2 eggs
- 4 tbs of milk
- 6 tbs of durum wheat flour or pasta flour
- 1 bunch of finely chopped parsley
- salt, white pepper, from a mill
sauce:
- 100 mL of cream
- 50 mL of white wine
- salt and pepper
courgettes:
- 500 g of courgettes, unpeeled and cut into thin strips
- butter for sautéing
- salt and pepper
- for a gratin dish of approx. 16 cm in length
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Cook the cannelloni in boiling salt water until al dente, drain, plunge into cold water and lay on a plate so they do not touch each other.
filling:
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2 Mix and season all the ingredients for the filling. Stuff the filling into the cannelloni with a teaspoon. Lay the cannelloni in the buttered dish.
sauce:
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3 For the sauce: stir the cream and the wine together, season, and dribble over the cannelloni. Gratinate for approx.15 mins. in the middle of the oven, preheated to 200°C.
courgettes:
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4 Briefly sauté the courgettes in butter. Serve on warmed plates. Lay the cannelloni on top and dribble on the juice from the gratin dish.
Bon
Appétit
Appétit
