Cannelloni with small vegetables

03976 CANNELLONI with SMALL VEGETABLES INGREDIENTS for 4 PERSONS 250 g of carrots, 600 g leeks, 150 g of bacon lean, 20 g butter, 10 cl of meat broth, 100 g of fresh cheese, 15 cl of fresh cream, 2 tablespoons chopped chives, 8 leaves of lasagne, 100 g grated Emmenthal cheese, salt and pepper.

Heat the oven to 200° Peel and scrape the carrots and cut them into rings.

Clean, wash the leeks and cut them from the white part, the same size of lasagna; incideteli, lengthwise and sfogliateli.

The white part has been cut into small pieces.

In a saucepan, then Brown in butter, Diced Bacon; pick it up and pour into same casserole vegetables cut.

Let stand for a few minutes over medium heat; pour the broth, stir and bring to a boil.

Lower the heat and continue cooking for 5 minutes.

Aside from the fresh cheese made with milk and cream blend vegetables; Add the pancetta and chives, stir and season with salt: Soak for a minute the leaves of leeks in salted boiling water, retire it and let them drain well.

Cook lasagna following package instructions.

retire and stendetele on a kitchen towel.

Arrange on each lasagna any leaf of Leek and on each a bit of vegetables.

Stuffed lasagna rolled getting of cannelloni; place in a buttered baking dish and put the remaining vegetables, sauce and l?Emmenthal.

Put in the oven to bake for about 15 minutes.