Green Cheese Cannelloni are a tasty and flavorful dish typical of Italian culinary tradition. The green pasta sheets filled with a delicious mixture of feta cheese, Formaggio Delizia, parsley and mint are then cooked in a savory sauce of ripe tomatoes. To complete the dish, grated Parmigiano Reggiano cheese and a sprinkling of fennel seeds are added. A rich and creamy first course that will win over every palate.
Blanch the pasta rectangles in lightly salted boiling water to which you have added a tablespoon of oil
Drain them al dente and let them dry on a clean towel
Rinse the feta under hot water to remove excess salt and put it in the food processor
Add the other cheese, the eggs, the cleaned and washed parsley and mint, a grind of pepper to the feta and blend
Soften the mixture by adding a few tablespoons of milk
Place a tablespoon of filling on each pasta sheet and continue until the ingredients are used up
Roll them up to form cannelloni and arrange them in lightly buttered individual baking dishes
Preheat the oven to 220°C
Blanch the tomatoes in boiling water, remove the skin and seeds, and dice the flesh
Distribute them over the cannelloni, sprinkle with Parmigiano Reggiano, the fennel seeds and a grind of pepper, and put the small baking dishes in the oven for about 10 minutes
If possible, lightly gratin the cannelloni under the grill for a few minutes
Baking pan
Pan
Food mill
Italy
| Energy (kcal) | 232.68 |
| Carbohydrates (g) | 19.01 |
| of which Sugars (g) | 1.87 |
| Fat (g) | 11.28 |
| of which Saturates (g) | 5.98 |
| Protein (g) | 14.27 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.57 |
