Cannelloni with goat cheese
Ingredients for Cannelloni with goat cheese
| Amount | Ingredient |
|---|---|
| 1st Rolls from the previous day | 400 grams |
| Ground beef | 1st Egg |
| 1 tbsp | Mustard |
| 2 tbsp | chopped parsley |
| Salt and pepper | |
| 16 pcs | Cannelloni (finished product) |
| 400 grams | Kale |
| 1st Onion | 100 grams |
| Butter and butter for the mold | something |
| freshly grated nutmeg | 400 ml |
| Chicken broth | 1st Role Goat Camembert (200 g, alternatively from cow's milk Camembert) |
| 400 ml | Orange juice |
| 40 g | Sugar |
Cannelloni with goat cheese Directions
Soak bread in water for 5 minutes, then express well. Hack with egg, bread, mustard and parsley knead well. Hack mass with salt and pepper and pour into a piping bag with large Lochtülle. Hack inject mass into the cannelloni pasta to cool.
Kale clean, wash, cut into strips. Dice the onion, pull off. 1 tbsp butter in a saucepan, sauté onion until soft. Kohl admit, season with salt, pepper and nutmeg. Cabbage sauté 5 minutes.
Preheat oven to 180 degrees (convection 160 degrees) Preheat. Distribute carbon in a shallow, greased casserole or tart form (about 35 x 25 cm). Cannelloni filled out put, pour broth. Cover dish with aluminum foil. Bake in oven for 25 minutes.
Meanwhile, the Camembert into slices. Orange juice and sugar in a saucepan to simmer about 100 ml can. Stir in remaining butter. After the cooking time remove the foil. Cheese slices on the noodles. The casserole and sprinkle with orange sauce in a hot oven at 220 degrees (convection: 200 degrees) about 10 minutes on baking. Serve hot.
Per serving: 900 kcal/3780 kJ, 56 g carbohydrates, 51 g protein, 53 g fat p>
