Cannelloni

Zaid KhouryCocinero

Ingredientes

• Minced meat, cooked with onions and spices
  250 grams
• Harina
  1.5 cups
• Yogur
  2 cups
• Eggs
  3 pieces
• Ghee
  0
• Grated cheese
  3 tablespoons
• Jugo de tomate
  1 cup
• Sal
  0
• Pimienta negra
  0

Pasos

1. 1

   Place the yogurt in a bowl and add the flour, salt, and black pepper, then mix the ingredients well.

   Herramientas necesarias:

   Tazón para mezclar

   recipe.minutes
2. 2

   Add the eggs to the mixture and mix well, then strain through a fine strainer.

   Herramientas necesarias:

   Colador

   recipe.minutes
3. 3

   Grease a frying pan with ghee and place it on the heat, then pour a tablespoon of the mixture and spread it to form a disc (as we do with an omelet).

   Herramientas necesarias:

   Sartén

   recipe.minutes
4. 4

   Flip the disc and let it cook on both sides, then remove it from the heat and repeat the process until the mixture is finished.

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5. 5

   Place a little of the minced meat mixture in the center of each disc and roll the disc around the filling like a finger.

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6. 6

   Arrange the cannelloni in a baking dish and pour the tomato juice and grated cheese over them.

   recipe.minutes
7. 7

   Place the dish in the oven until the top is browned, and serve hot.

   Herramientas necesarias:

   Horno

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Harinapor 100g

Energía364 kcal

Proteínas10.33 g

Grasa total1 g

Carbohidratos76.31 g

Fibra dietética2.7 g

Azúcares totales0.3 g

Yogurpor 100g

Energía61 kcal

Proteínas3.3 g

Grasa total3.5 g

Carbohidratos4 g

Azúcares totales4 g

Grasa saturada2.2 g

Colesterol10 mg

Gheepor 100g

Energía900 kcal

Grasa total100 g

Jugo de tomatepor 100g

Energía30 kcal

Proteínas1 g

Grasa total0.1 g

Carbohidratos7 g

Azúcares totales4 g

Fibra dietética0.5 g

Agua91 g

Salpor 100g

Ceniza100 g

Pimienta negrapor 100g

Energía250 kcal

Proteínas10 g

Grasa total4 g

Carbohidratos64 g

Fibra dietética25 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas