Cannelloni Mediterranean gratiné with vegan bechamel sauce and breadcrumbs
| HILCONA Pasta al Forno Cannelloni Mediterraneo, 5 kg, IQF | 1.600 kg |
| Rapeseed oil | 0.040 l |
| Brunoise mix (carrots, Heritage carrots, celery) | 0.300 kg |
| Bechamel Sauce vegan (for gratin) | 1.400 l |
| Half-white bread | 0.160 kg |
| Garlic oil | 0.020 l |
| Black pepper, fresh from the mill | 0.002 kg |
| Salt | 0.003 kg |
Preparation
Preparation:• Prepare all the ingredients
• Blanche the vegetables. Leave to cool and season with salt
• Prepare the bechamel sauce according to the recipe
• Baste the gratin dish with the rapeseed oil
• Finely grate the old bread and mix with the pepper
Method:
• Put the cannelloni in the gratin dish
• Spread the brunoise of vegetables over it
• Cover the cannelloni completely with the bechamel sauce
• Sprinkle the breadcrumb mix over the dish and drizzle garlic oil over it
• Brown it in a hot air oven preheated to 160°C for around 25 minutes
Suggestion:
• One GN tray 1/1 = 3.4kg of the recipe with 44 cannellonis
• The frozen vegetable brunoise doesn’t need to be blanched
• Using old bread stops food wastage (United Against Waste)
| Nutritional values | per 100 g |
|---|---|
| Energy | 646 kJ |
| Energy | 154 kcal |
| Fat | 5.3 g |
| - of which saturates | 0.5 g |
| Carbohydrates | 22 g |
| - of which sugar | 3.8 g |
| Fibre | 1.8 g |
| Protein | 3.6 g |
| Salt | 1.1 g |
| Allergens | Contains |
|---|---|
| Gluten | 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.