Cannelloni Preparation Method

Simge KoçyiğitChef

Ingrediënten

• Meel
  1 cup
• Vloeibare melk
  1 cup
• Eggs
  3 pieces
• Grated Romano Cheese
  1 cup
• Zout
  0.5 teaspoon
• Zwarte peper
  0.5 teaspoon
• Oil, for frying
  3 tablespoons
• Tomato Sauce, dissolved in half a cup of water
  1 tablespoon
• Gemalen vlees
  300 grams
• Medium-sized Onion, finely chopped
  1 piece
• Gemalen kaneel
  0.5 teaspoon
• Kruiden
  0.5 teaspoon

Stappen

1. 1

   Mix the flour, eggs, and milk together in the blender.

   Benodigde hulpmiddelen:

   Blender

   recipe.minutes
2. 2

   In a frying pan over heat, add a little oil, then add a ladle of the mixture until you get a round dough, let it brown on one side, then flip it to the other side and repeat the process until the mixture is finished.

   Benodigde hulpmiddelen:

   Koekenpan

   recipe.minutes
3. 3

   Sauté the meat by adding the onion and spices, then add salt, pepper, and cinnamon.

   recipe.minutes
4. 4

   Then stuff the dough circles with the sautéed mixture and roll them into fingers, placing them in a baking dish. Pour the dissolved sauce over them, then sprinkle the grated Romano cheese on top, and bake in a medium oven for 20 minutes.

   Benodigde hulpmiddelen:

   Oven

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Vloeibare melkper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.25 g

Carbohydrate4.8 g

Added Sugars4.8 g

Vitamin D1.3 mcg

LCarnitine3.3 mg

Zoutper 100g

Ash100 g

Zwarte peperper 100g

Energy250 kcal

Protein10 g

Total Fat4 g

Carbohydrate64 g

Dietary Fiber25 g

Gemalen vleesper 100g

Energy250 kcal

Protein20 g

Total Fat15 g

Gemalen kaneelper 100g

Energy247 kcal

Protein4 g

Total Fat1.2 g

Carbohydrate81 g

Dietary Fiber53 g

Total Sugars2.2 g

Kruidenper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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