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https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a great first course for us: baked green cannelloni. To make the fresh pasta with his professional rolling pin he uses flour, eggs, seed oil and the green note is given by the basil leaves. Once he has created a smooth and homogeneous dough he lets it rest and dedicates himself to the vegetables. He makes a brunoise with peppers, carrots, aubergines and onions which he then puts to cook in a pan but it is important that they remain crunchy. After that he cuts the mushrooms into julienne strips which he then adds to the cheeses (ricotta, robiola, mascarpone and mozzarella) and the previously sautéed vegetables. At this point the filling is ready to be spread on the squares of green pasta and then closed in the shape of a cannelloni. In the baking dish that then goes into the oven, there must of course be the béchamel sauce to which Daniele also adds some sautéed cherry tomatoes to add a sour note to the whole thing. Ingredients for the dough: 330 g of 00 flour 3 eggs 30 g of basil leaves 1 tablespoon of seed oil For the filling: 250 g of ricotta 200 g of robiola 100 g of mascarpone 100 g of diced mozzarella for pizza 150 g of grated cheese 1 red pepper 1 yellow pepper 1 carrot 1 aubergine ½ red onion 300 g of mushrooms 1 tablespoon of chopped parsley For the seasoning: ½ lt of runny béchamel sauce 200 g of cherry tomatoes 1 clove of garlic salt and pepper extra virgin olive oil Cooking: 190°C for 20 min