Manicotti (cannelloni) with meat and mushrooms

  • Time 1 h 15 minutes
  • Servings 4 People
  • 1 Slow down the sorcerer and burn the olive butter with a garlic-cut little cube.
  • 2 Cut the champagne and send them to the bow and the garlic for-8 minutes.
  • 3 Add the porce and fry it for about 15 minutes. Well, of course, don't forget to interfere with our cause. When she's ready, take her off the fire and let her cool down so you can get her cannelloni.
  • 4 Spread the cream oil in the pot.
  • 5 Add the flour and burn it a little.
  • 6 Dive in slowly cold milk, constantly laughing so the sauce can swell and no coma. Then remove the fire pot. A little remark, I'm out of milk, and I've had to cream. The proportions were 100 ml of milk and 300 ml of cream with 10 % fat. By the way, it wasn't so fat and dense.
  • 7 Put the cannelloni in the sun for four minutes. After swallowing the water and split the macaroons so they don't blend and keep their shape. I don't suggest putting them on each other, because they'll be spitting.
  • 8 Get the oven up to 180 degrees. Take the form, swap the butter, and start the cannelloni with it.
  • 9 Then put the sauce on the brahamel and put the remaining champagne, tomatoes and mozzarella slices on top. The oven preparation time is 30 minutes. Ten minutes before you're ready, get the dish out and put it in a uterus parmesan, you can also paint it with a pet or a baseball. After putting the dish back in the oven for the remaining 10 minutes. Give the cannelloni hot.
Nutrition Facts
  • Calories 634
  • Total Fat 46,7 g
  • Protein 37,3 g
  • Total Carbohydrate 634 g
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