Vegetarian cannelloni ricotta and tomato: very easy to prepare, without béchamel, for me they are the only real cannelloni in the world. Cannelloni there are many: stuffed with meat, of vegetables, even fish. But these, overflowing with soft ricotta and enhanced by tomato sauce, I've never seen them anywhere. The Sicilian recipe of ricotta and tomato cannelloni comes from a great-oastic from Trapani of my mother and at home they have always been the traditional dish of parties.
My mother uses masochistically dried egg lasagna, the sbollenta one by one into the water and oil for a couple of minutes and, hot, fill them in and the coils. I, I prefer live, I often opt for sheets of fresh egg pasta that are located in the fridge counters of the supermarket, easier and hasty to use and still great. Or I do the sheets for lasagna in the house on Sundays mornings of relaxation. As for the cottage cheese, I use exclusively sheep's milk ricotta. But if you have a fondness for less strong flavors, you can use a ricotta cheese. And I think the buffalo ricotta, even more intense and creamy, It could give a higher gear to the plate.
If you love the cannelloni I suggest you try too cannelloni ragout with pumpkin, mushrooms and speck, the traditional cannelloni with meat sauce, always a great classic, oppure i vegetarian cannelloni with ricotta and spinach. I leave you remembering to take a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and, in addition to SICILIAN RECIPES and I wish you good day.
1 comment
Yes…We'll have to plagiarize this recipe…Indeed…we'll copy better than the Chinese :)
Vist…
Fabio and Yuhanna