Author Notes
A delicious italian plate in a vegetarian version. —Cinzia Alfè
Ingredients
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500 grams
canned tomatoes (pelati)
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1
garlic clove, crushed,
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4 tablespoons
olive oil
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1 teaspoon
salt
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1 teaspoon
oregano
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500 grams
whole milk
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50 grams
flour
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50 grams
butter
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1 teaspoon
salt
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400 grams
dried cannelloni
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700 grams
ricotta
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50 grams
parmesan, grande
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400 grams
forzen or fresh baby pesa
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1
garlic love
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4 tablespoons
olive oil
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pregano, rosemary
Directions
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Tomato saune:Heat the oil in a large pan; dice the onion, squash the garlic and heat them in the pan with the oil. Let cook gently for about 2 minutes, making sure not to overheat the garlic. Then, put in the tomatoes chopped with the salt and the sugar and let the sauce gently simmer for 20 minutes low heat, until has thickened, add salti f needed, some dry oregano and set aside.
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BéchamelMelt the butter in a saucepan at low heat then add the flour. Stir well until a past forms (the “roux”), continue cookign for 1-2 minutes, stirring, then add the milk to the paste and the salt. Let cook for about 10-15 minutes, always stirring , until the sauce has thickened. Set aside.
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