and what fun! Actually, I only looked at the Blogger one but did anyone else notice that sweet was the majority of the recipes? Anyway, I loved the entries from Italy especially and there are two in particular that I'm really interested in but they aren't in English. How do you translate? Is there a sight to go to?http://unafinestradifronte.blogspot.com/2007/10/sformato-di-cannelloni.html
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I finally had time to look at the "Best of" round-up posted up higher
- Thread starter orchid
- Start date
Ok, the link I had there didn't work so I've pasted it here.
Work of cannelloni
Ingredients x 4
12 dried cannelloni
800 g eggplants
250 g ricotta
1 egg
12 slices of Emmental
60 g grated grana
300 g ricotta
3 tablespoons tomato sauce
Salt - oil
Decorating Buccia tomato, basil leaves 2
Supplies Mold cassette capacity 1 liter
Preparation
Wash eggplant, deprive them of the petiole, cut thin slices 600 Ga Ga and 200 cubes. Heat the oil and then dry the eggplants for a few minutes. Withdraw from a aubergines and adagiarle kitchen paper to facilitate the elimination of excess.
Mix ricotta eggplant cubes, 1 tablespoon of tomato sauce, 1 egg and fill the cannelloni.
Rivestire the mould with eggplant slices, taking care to accavallarle slightly to one another, giving sdebordare.
Roll each cannelloni in a thin slice of emmental (I used the provola local) and, after eggplant sprinkled on the bottom of the mould, with a tablespoon of grain, adagiarvi 6 cannelloni. Cospargere again with grain and cover with a layer of tomato sauce, then finish with the remaining cannelloni and grain and tuck inside the slices of eggplant sbordanti.
Heat the oven to 180 degrees and infornare for 30 '. Sfornare, leave to stand for 5 'and sformare on a serving dish. Velare preparation of the surface with the remaining tomato sauce and decorate with a rosellina tomato.
Decorating Rosellina tomato. Peel the tomatoes, with a pattern of circular knife, deriving a long thin slice. Avvolgerla on itself, and complete side, with two basil leaves.
Work of cannelloni
Ingredients x 4
12 dried cannelloni
800 g eggplants
250 g ricotta
1 egg
12 slices of Emmental
60 g grated grana
300 g ricotta
3 tablespoons tomato sauce
Salt - oil
Decorating Buccia tomato, basil leaves 2
Supplies Mold cassette capacity 1 liter
Preparation
Wash eggplant, deprive them of the petiole, cut thin slices 600 Ga Ga and 200 cubes. Heat the oil and then dry the eggplants for a few minutes. Withdraw from a aubergines and adagiarle kitchen paper to facilitate the elimination of excess.
Mix ricotta eggplant cubes, 1 tablespoon of tomato sauce, 1 egg and fill the cannelloni.
Rivestire the mould with eggplant slices, taking care to accavallarle slightly to one another, giving sdebordare.
Roll each cannelloni in a thin slice of emmental (I used the provola local) and, after eggplant sprinkled on the bottom of the mould, with a tablespoon of grain, adagiarvi 6 cannelloni. Cospargere again with grain and cover with a layer of tomato sauce, then finish with the remaining cannelloni and grain and tuck inside the slices of eggplant sbordanti.
Heat the oven to 180 degrees and infornare for 30 '. Sfornare, leave to stand for 5 'and sformare on a serving dish. Velare preparation of the surface with the remaining tomato sauce and decorate with a rosellina tomato.
Decorating Rosellina tomato. Peel the tomatoes, with a pattern of circular knife, deriving a long thin slice. Avvolgerla on itself, and complete side, with two basil leaves.