The Cannelloni of your dreams

Name: The Cannelloni of your dreams
Yield: 4 servings
Cuisine: American
Ingredients: 200 g fresh spinach; 100 g fresh green asparagus; Few strands of fresh basil; Few strands of fresh chives; 2 eggs; 1 leek; 10 pieces fresh cherry tomatoes; 100 g fresh champion mushrooms; 50 g curd; 50 g sour cream; 50 g fresh cheese with herbs; 100 g grated cheese of your choice; 2 tbsp masala mix; to taste Salt; Oil for frying

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

SWAD INTERNATIONAL

The Cannelloni of your dreams

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Ingredients

4 servings

200 gfresh spinach
100 gfresh green asparagus
Few strands of fresh basil
Few strands of fresh chives
2eggs
1leek
10 piecesfresh cherry tomatoes
100 gfresh champion mushrooms
50 gcurd
50 gsour cream
50 gfresh cheese with herbs
100 ggrated cheese of your choice
2 tbspmasala mix
to tasteSalt
Oil for frying

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Steps

1

I prepared the cannelloni shells from scratch: really easy. Mix eggs with flour and make it into flat sheets then cook it for few minutes in salted water
2

I cooked the spinach in hot water for few minutes then chopped it into small pieces. I cut the soft headsof asparagus and left it raw for the moment
3

I sauted the mushrooms which i cut in small pieces, i used olive oil and sunflower oil mixed and i added the masala. I stirred frequently
4

When the mushrooms were almost ready, i added the asparagus stems, cut into small pieces and sauted it till soft
5

I mixed the fresh cheese, curd and sour cream with fresh basil and chives
6

I also added the spinach and the sauted asparagus and mushroom mixture.i used this curd on the pic.
7

Then i mixed the cheese mixture in the mixer
8

I took the inside of the leek out and made them into natural cannelloni shells. I arranged it in the casserole dish with my home made pasta shells.
9

With the help of a spoon, i filled the leek and pasta cannellonies with the cheese cream carefully and arranged the fresh asparagus heads on top.
10

Next i prepared a home made tomatoe sauce. On the same olive oil on which i sauted the mushrooms, i sauted the tomatoes cut in half, with some salt and some slices of leek. After sometime i pushed the tomatoes apart a bit with my spoon and i added some of the cooking water of the spinach, and some more fresh basil. I stirred often
11

I put the tomatoe sauce on my cannellonies. Then some more fresh chives. And then generous amount of cheese
12

The result is my cannelloni dream, full of fresh gorgeous veggies and cheese types. The leek version is for keto fans or gluten free fellas. I proudly present this new recipe, i spent few days and nights thinking about how to make it, then i made it🥳

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Cooksnaps

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on May 27, 2020 18:37

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.