- 3 LARGE POTATOES, cooked and sliced
- 10 OLIVES, halved
- 2 ONIONS, chopped
- 1 RED SWEET PEPPER, cut
- 6 EGGS
- 2 CLOVES GARLIC
- 1/2 CUP MILK
- 100 GRAM CHEESE, grated
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- 1 BOX OF CANNELLONI, or
FRESH
PASTA
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 250 GRAM SPINACH
- 200 GRAM RICOTTA or
COTTAGE CHEESE
- 40 GRAM FLOUR
- 40 GRAM BUTTER
- 2 1/2 CUP MILK
- 200 GRAM CHEESE, grated
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Fry the
potatoes for 5 minutes, add the sweet pepper, onion and garlic and fry 5
minutes more. Now add the olives. Mix eggs and milk and poor over the potato
mixture. Sprinkle the cheese on top. Put a lid on the frying pan and fry until
the egg is dry.
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Fry
the onions and the garlic for 5 minutes, add the spinach and fry 5 minutes
more. Chop the spinach mixture and add the ricotta and salt and pepper.
Stuff the cannelloni with this mixture. For the sauce, melt the butter and
stir in the flour, simmer for 3 minutes and add the milk. Bring to the
boil, stir well and heat for 3 minutes. Dissolve the cheese. Put the
cannelloni in an oven dish on a small layer of cheese sauce and poor the
rest of the cheese sauce on top. Bake half an hour in the oven at 200
degrees.
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