Cannelloni cooked in a Milanese cabbage leaf, with bacon, onions and a potato sauce topped with Pecorino and Mozzarella cheese
Recipe Weight: 612g per Portion
| HILCONA Pasta al Forno Cannelloni Carne, 5 kg, IQF | 2.000 kg |
| Savoy cabbage | 1.200 kg |
| Cooking bacon in one piece without rind | 0.450 kg |
| Onions, chopped into 3mm cubes | 0.050 kg |
| Garlic, chopped | 0.010 kg |
| Carrot cubes 5 x 5 x 5mm | 0.300 kg |
| Diced celeriac 5 x 5 x 5 mm | 0.100 kg |
| Leek, julienned | 0.200 kg |
| Diced Zucchini 8 x 8 x 8 mm | 0.100 kg |
| Floury potatoes, peeled, 3 mm slices | 0.800 kg |
| Tap water | 0.600 l |
| Vegetable bouillon powder vegan | 0.050 kg |
| Salt | 0.010 kg |
| Ground white pepper | 0.001 kg |
| Ground nutmeg | 0.001 kg |
| Italian mixed herbs | 0.003 kg |
| Mozzarella, grated | 0.150 kg |
| Pecorino Romano cheese, grated | 0.100 kg |
Preparation
Preparation• Prepare all the ingredients
• Cook the bacon in the water for 60-90 minutes and once it’s cold, cut into cubes
• Blanch the leaves of the cabbage and cool immediately in iced water
• Mix the two cheeses
Method:
• Heat the oil in a pot, sweat the onions, the garlic and the vegetables
• Add a little water. Then add the potatoes and let them cook. Season according to taste with salt, pepper, nutmeg and bouillon powder
Puree it and add the herbs. The sauce needs to be semi liquid (as a result of the water content in the vegetables)
• Roll the cannelloni in the cabbage leaves
• In a gratin-casserole dish put a little of the sauce. Then place the cannelloni on it. Cover everything with sauce and sprinkle cheese and bacon over it
• Put the cannelloni in a preheated combisteamer at 160°C and cook for 20-25 minutes
| Nutritional values | per portion |
|---|---|
| Energy | 2773 kJ |
| Energy | 663 kcal |
| Fat | 21 g |
| - of which saturates | 6.8 g |
| Carbohydrates | 72 g |
| - of which sugar | 9.4 g |
| Fibre | 9.4 g |
| Protein | 41 g |
| Salt | 8.2 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Celery | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.