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Cannelloni with ham and cheese

Cannelloni with ham and cheese

Due to lack of time, I used ready-made bechamel sauce. I just warmed it up a little.

We put a pot of water to boil. When the water has started to boil, add salt and add a sheet of lasagna, leave it for 1-2 minutes and then remove it well drained of water.

Immediately over the lasagna sheet place a slice of prosciutto, then two slices of provola and roll forming a cannellone.

We do this with the rest of the lasagna sheets and the rest of the ingredients.

In a tray spread a layer of bechamel sauce and place cannelloni.

Cover with the rest of the bechamel sauce and sprinkle with grated Parmesan cheese.

Put the tray in the preheated oven at 200 degrees C for 30 minutes.

When the cannelloni are ready and the surface is nicely browned, take the tray out of the oven, let it cool for a few minutes, then serve.

Good appetite !



Cannelloni with ham and cheese - Recipes

Hello dear ones! Because more recently I am a fan of easy, fast cooking and without too many complications, I started to use and make recipes exactly. So is today's recipe. Quiche cake without gluten, with cheese and ham.

This cute recipe is part of the campaign #ManancResponsabil launched by Alimentespeciale.ro together with thesmartcuisine.com which wants to offer people with special food needs, simple, easy and especially healthy recipes.

May is the month of gluten-free eating and fighting allergies, the perfect month for this campaign.

Data from the latest research on diseases with special nutritional needs offer worrying results. Over 80% of Romanians suffer from a disease that requires a special diet. Thus, through this alimentespeciale.ro campaign together with 12 culinary bloggers from Romania, they aim to offer people with a special diet (allergies, gluten / sugar / dairy intolerance, diabetics, people with a certain diet) the possibility to adopt a style of healthy living through proper nutrition. In this campaign, several culinary bloggers from Romania will create special recipes.

All the recipes from this campaign, including the ones I made, can be found on the page #ManancResponsabil campaign and on thesmartcuisine.com.

Video presentation Quiche recipe with Cheese and Prosciutto

Quiche with cheese and ham

For this tart, we quickly make a gluten-free tart dough. We bake it, put in it the quiche with cheese that we choose according to our preferences (it goes bestial and with Roquefort for example), a few strands of prosciutto and we get a delicious and even decadent tart.

I used gluten-free flour on the one you can find in the store of alimentespeciale.ro.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Rating 5 stars - based on 1 review (s)
  • Yield: 10

Ingredients

  • For the dough: - 180 grams, gluten free - 130 grams, cold - 3 tablespoons, cold - 1 powder
  • For Quiche: - 3 pieces - 360 grams, sweet, for cooking - 100 grams - 100 grams - 50 grams - to taste - 1 knife tip - 1/2 teaspoon - 1/2 teaspoon

Instructions

First we make the tart dough:

  • The flour is mixed with the salt. Put the cold butter cut into small cubes or put on a large grater. Knead everything until the composition has a crumbly consistency.

  • Gradually add cold water and knead until the dough binds.
  • The dough ball (non-sticky) is wrapped in plastic wrap and put in the freezer for 10 minutes.
  • The work surface is lightly floured and the cold dough is spread in a round and thin sheet as the tart tray you use. Transfer the dough to the tray covered with parchment paper and arrange the edges nicely.
  • The dough is pricked from place to place with a fork so that it bakes evenly. Place a sheet of parchment over the dough and fill the tray with dried beans. We put the beans because we do not want the dough to swell during baking. Beans act as a weight.

  • Put the tray with the beans in the hot oven and bake at 200 degrees for 12 minutes.
  • After 12 minutes, remove the parchment sheet and the beans and continue baking for another 15 minutes or until the base of the tart has a golden color.

Until the tart is baked, make the Quiche:

  • Beat the three eggs well and mix with salt, paprika, nutmeg, pepper, liquid cream and grated Emmentaler.

  • Grease the base of the tart with a beaten egg, put the prosciutto strips, then the Quiche filling and sprinkle the grated Parmesan cheese on top.

1. Bake the tart dough with beans because we do not want it to swell during baking. There are some metal / ceramic balls called "pie weights" specially designed for this purpose. I didn't, so I used beans. You can also use rice or pasta, and if you look a little on the net you will notice that it can be baked with coins, fine gravel, larger stones, cutlery and chess pieces made of stone. Ingenious right? Keep the beans / rice / pasta in a special container to use next time you make tarts.

2. Instead of parchment sheet you can also use aluminum foil.

3. If you think that the edges of the tart start to brown a bit during baking, you can cover them with strands of aluminum foil.


Cannelloni stuffed with broccoli, zucchini and grated cheese

With the last pumpkins from the garden that we took with us on vacation, we thought of cooking something new. We came up with the idea to fill cannelloni with broccoli and pumpkin. I washed the two pumpkins, one yellow and one green, which I had, cut them into cubes, removed the large seeds and boiled them in salted water. In parallel, in a frying pan I dipped some broccoli in butter that I had put in the fridge to thaw in the morning. We added salt and thin slices of garlic (also from our harvest).

After the pumpkins were boiled, I drained them in a colander. When the broccoli bunches have softened enough to be cut with a fork, I put pumpkin, salt, pepper, oregano and olive oil on top and leave them on the fire for five minutes, to combine the flavors. Then I added mozzarella and a type of Greek cheese called kefalograviera, very suitable for pasta.

The next step was more meticulous, respectively filling the cannelloni pasta with the composition described above. Don't forget to taste it beforehand, to make sure there is no need for salt or other spices. Turn the oven to 180 degrees to preheat.

Then followed & # 8220assembly & # 8221. I poured tomato sauce into the pan - do not skimp, because otherwise the pasta will not soften enough. I placed cannelloni next to each other, a short distance away, so that the sauce would reach everywhere and not stick to each other. I poured another round of tomato sauce on top and sprinkled both varieties of grated cheese.

I put the tray in the oven for about 45 minutes at 180 degrees Celsius. However, check after 30 minutes that the pasta has softened, it may be ready sooner. We really liked it. We hope you try this recipe and tell us how you like it!


Put flour in a bowl, add eggs, salt, olive oil, 100 ml of water and knead until the dough becomes soft and elastic. Roll out the dough and cut squares with a side of about 10 cm. Boil them in water with a little salt for 1 minute. Put them in a bowl of cold water for a few seconds.

Mix gorgonzola with ricotta, salt and pepper in a blender. Spread a teaspoon of this mixture on the pasta cut into squares and roll.

Melt 10g of butter in a pan and fry cannelloni on each side for 1 minute until golden.


For gorgonzola sauce:

Melt sweet gorgonzola IGOR together with 10g of butter in a saucepan over low heat.

When serving, place two tablespoons of melted gorgonzola on each plate and add 3 cannelloni stuffed for each person.

The creamy consistency and unmistakable aroma recommend gorgonzola IGOR as an ideal cheese to be served with refined dishes. Gorgonzola Dolce Cremoso fits perfectly in appetizer recipes, as a dessert or served as such, along with bread or crispy biscuits. The wines recommended to be served with this assortment of gorgonzola are white. All Gorgonzola IGOR products are recognized by master chefs around the world, being appreciated in combinations with vegetables, pasta, risotto, pizza, beef and chicken.



Composition
600 gr frozen, chopped spinach
280 gr ricotta cheese
1 1/2 cane Parmesan race
3 oua mari
1 package sliced ​​prosciutto, cut into very fine pieces
1/4 cane fresh, finely chopped parsley leaves
10 was instant lasagna
6 dogs tomato sauce for pasta

Boil the spinach, drain well, squeeze by hand and finely chop.

In a bowl, mix the spinach with ricotta, 1 cup of Parmesan, eggs, prosciutto, parsley and season with salt and pepper to taste. This mixture will represent the filling.

Preheat the oven to 190 degrees Celsius and grease a baking tray with oil.

In a large bowl, filled with cold water, soak the lasagna sheets. After 15 minutes, remove from the water and dry on paper towels.

Spread a thin layer of tomato sauce for pasta on the bottom of the baking tray. Place a third of the filling cup on one of the lasagna sheets at one end. Roll, without closing the ends of the roll thus created, and place in the tray. Do the same until the last lasagna sheet.

Place all the rolls (cannelloni), thus obtained, in the tray, in a single layer.

Pour evenly, over them, 2 cups of tomato sauce for pasta and sprinkle with the rest of Parmesan.

Put the cannelloni tray in the oven and leave for 30 minutes.

After cooking, leave to cool slightly for 10 minutes. Heat the rest of the tomato sauce and serve with the preparation.


Dates with blue cheese and ham / cashews

The most popular appetizer I cook when I have guests is dates with blue cheese and prosciutto. It is an amalgam of tastes and textures: sweet, salty & # 8211 creamy and crunchy.

This finger-food appetizer goes perfectly with a whiskey or a dry red wine and you can offer it to your guests before the party starts.

Nowadays, not everyone eats meat so I tried a vegetarian version of this appetizer and used cashews instead of prosciutto & it worked perfectly! The secret is to be something crunchy in the whole combination, so you can try to put walnut kernels, almonds, etc.

Ingredient for 14 pcs:
14 fresh dates
7 slices of quality prosciutto / cashew split in half for the vegetarian version
70 gr cheese with blue mold (I used Roquefort)


Training:

1. Wash the dates and dry them with a paper napkin.
2. Cut the date lengthwise so that you can remove the seeds without breaking it too much.
3. Cut the cheese into slices about 3-5 mm thick and about 2 cm long (or the length of the dates).
4. Take the slices of prosciutto out of the box and slice them in half lengthwise to get 14 narrow strips.
5. Insert the small pieces of cheese inside each date.
6. Roll the dates into strips of prosciutto (possibly put cashew nuts on top) and place the rolls on an oven tray on baking paper.
7. Bake the dates in the preheated oven at 240 degrees for a few minutes (depending on the oven) and when the cheese melts and the prosciutto / cashew browns slightly, the appetizer is ready.

The only disadvantage of this appetizer is that it must be baked just before being served. I prefer to prepare it in advance, put the dates wrapped in prosciutto in the fridge and use them at the right time.

Print

Appetizer of dates, blue cheese and prosciutto / cashews.

The most popular appetizer I cook when I have guests is dates with blue cheese and prosciutto. It is an amalgam of tastes and textures: sweet, salty - creamy and crunchy.

This finger-food appetizer goes perfectly with a whiskey or a dry red wine and you can offer it to your guests before the party starts.

Nowadays, not everyone eats meat, so I tried a vegetarian version of this appetizer and used cashews instead of prosciutto - it worked perfectly! The secret is to be something crunchy in the whole combination, so you can try to put walnut kernels, almonds, etc.

Ingredient for 14 pcs:
14 fresh dates
7 slices of quality prosciutto / cashew split in half for the vegetarian version
70 gr cheese with blue mold (I used Roquefort)

Training:
1. Wash the dates and dry them with a paper napkin.
2. Cut the date lengthwise so that you can remove the seeds without breaking it too much.
3. Cut the cheese into slices about 3-5 mm thick and about 2 cm long (or the length of the dates).
4. Take the slices of prosciutto out of the box and slice them in half lengthwise to get 14 narrow strips.
5. Insert the small pieces of cheese inside each date.
6. Roll the dates into strips of prosciutto (possibly put cashew nuts on top) and place the rolls on an oven tray on baking paper.
7. Bake the dates in the preheated oven at 240 degrees for a few minutes (depending on the oven) and when the cheese melts and the prosciutto / cashew browns slightly, the appetizer is ready.

The only disadvantage of this appetizer is that it must be baked just before being served. I prefer to prepare it in advance, put the dates wrapped in prosciutto in the fridge and use them at the right time.


Cannelloni with cheese and ham & # 8211 a kind of fitter lasagna

Cannelloni are some tube-shaped pasta (about 10 cm long and 1.5 cm in diameter). The ones I bought were ready to be filled and put in the oven, so I didn't have to boil them before. I put the image with the box:

Method of preparation: The oven is preheated to 180C and a 20/20 yena pot is prepared. You can use another bowl, but check before you see how you can better place the cannelloni tubes.

Filling: the cheese is rubbed with foam with a wooden spoon or with a mixer. Cut the ham into thin slices and mix in the cheese. Add the capers and mix again until the composition is homogeneous. Taste and season with salt and pepper. I didn't need salt or pepper anymore, I liked the taste exactly as it was. Put the cheese in a bag and cut a corner of the bag.

cannelloni with cheese and ham cannelloni with cheese and ham cannelloni with cheese and ham

The image with the bag is from another round of cannelloni (with mushroom cheese and dill,) but I wanted to show you how to proceed. By the way, if you like another combination or you find the cheese already spicy, choose the filling option that you like. Just keep in mind that in order to fill 12 tubes, you will need 400g of cheese.

On the bottom of the bowl put 10 tablespoons of tomato sauce with basil and 10 tablespoons of tomato sauce with garlic and onion. Fill the tubes with cheese paste and place them in the sauce. Place 2 more tablespoons of each sauce on top. Then grate the cheese and put in the oven for 30 minutes or until well browned on top.

cannelloni with cheese and ham cannelloni with cheese and ham cannelloni with cheese and ham cannelloni with cheese and ham

If they are too browned, sprinkle a layer of cheese on top, immediately after removing them from the oven.

Serve warm, garnished with fresh basil leaves. You will get 4 large portions (3 cannelloni per serving).

If you want a meatless lasagna, you can try Lasagna with spinach and cheese.


Cannelloni with eggplant and cheese

1. Preheat the oven to 200 degrees. Heat the oil in a pan and brown the onion for a few minutes. Add the garlic and eggplant and cook for 5 minutes, then add the tomatoes, spices and sugar. Boil for 5 minutes or until eggplant softens.

2. Spoon the eggplant filling into each cannelloni, then place in a heat-resistant dish. If there is any left over from the filling, place it over the cannelloni.

3. Pour the cheese sauce on top, sprinkle with grated mozzarella and arrange the basil leaves on top. Bake for 30 minutes in the oven or until the cannelloni are soft.

1 tablespoon olive oil
1 onion, peeled and chopped
1 clove of garlic, cleaned and crushed
1 eggplant, peeled and cut
400 g peeled and cut tomatoes
salt and freshly ground black pepper
a powder of sugar
12 cannelloni
500 g of cheese sauce
125 mozzarella, shallow
8 basil leaves


Cannelloni with Mushrooms

Chop the onion and fry in oil. After a few minutes, add the chopped garlic, and then the chopped mushrooms and cover. When the mushrooms have softened, add the chopped tomatoes and spices to taste (salt, pepper, basil, oregano).

For the red sauce, mix the tomato juice with salt, basil, oregano, add water and pour into the bowl to put in the oven.

Boil the milk with a little salt. Homogenize the flour with a few tablespoons of liquid and pour in the milk on the fire when it boils. Stir, over low heat, until bound (like a liquid cream). Remove the bowl from the heat, add spices according to your preferences and 2-3 tablespoons of grated cheese.

The cannelloni tubes are filled with chopped mushrooms, and placed in a row in the sauce in the bowl. If you are left with the mince, or sauce from it, pour it into the tray after you have finished arranging the tubes. Pour the white sauce over them, sprinkle with grated cheese, cover with aluminum foil or the lid of the dish and put in the oven (30 minutes at 180 degrees).
From this amount come 4-5 servings.
The cannelloni tubes must have enough liquid around them to be able to hydrate.


Method of preparation

- put all the vegetables on the large grater
- cut the loboda leaves
- fry the vegetables in olive oil, then gradually add hot water
- boil for about 20 minutes, then add the loboda leaves and cook together for another 10 minutes
- in the meantime mix the egg with the cottage cheese and flour, add salt to taste the consistency should be similar to that of normal dumplings, semolina
- after the vegetables have boiled, add the lemon juice, tomato juice and prosciutto slices and let it boil for another 5 minutes
- at the end the dumplings are added - I used a teaspoon of dessert, it seems to look better in smaller sizes
- boil for another 10 minutes, then turn off the heat
- at the end, put parsley or celery leaves

Note: the soup can also be made with borscht instead of lemon

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice