Cannelloni alla siciliana
Instructions
4 PERSONS INGREDIENTS 600 g of flakes of milk, 250 g of egg noodles, nutmeg, a carrot (100 g) Zucchini (80 g), a small Eggplant (80 g), 500 g of fresh ripe tomatoes, one clove of garlic, 4 Tablespoons (35 g) of extra virgin olive oil, 6 basil leaves, fresh chilli.
PROCEDURE Peel and wash the vegetables and cut them into tiny cubes.
Let them jump into a light sauce of garlic, oil and chilli for a few minutes.
Add a spoonful of water and simmer over low heat and covered container for about 10 minutes.
Peel the tomatoes, give them the seeds and puree to Blender.
Put them in a cold saucepan with two tablespoons of olive oil, a clove of garlic, Basil and cook over low heat for about 13 minutes.
Cut the puff pastry to about 10 x 10 cm boards and cook in boiling water for 5 minutes.
Retire it, run cold water and let them drain well.
Place a spoonful of milk flakes, seasoned with a pinch of nutmeg in the center of each dough square and always coil them.
When serving veiled the bottom of the plates with the tomato sauce and on this place the cannelloni.
Garnish each dish with vegetables and a leaf of Basil.
