CANELONES DE HONGOS Y PUERRO

CANELONES DE HONGOS Y PUERRO image

Categories Bean

Number Of Ingredients 23

1 tablespoon sugar
2 tablespoons vinegar
Salt and pepper
2 finely chopped garlic cloves
1 tablespoon butter
1 tablespoon oil (I use canola)
1 box of cannelloni tubes / par-cooked lasagne sheets
One large bunch of leeks
One punnet of mushrooms (I use brown or button mushrooms)
Ricotta cheese (the consistency must be "stuffable")
Large tin of tomatoes
Béchamel sauce (at least 2 full cups)
1 tablespoon minced onion
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk
1/4 teaspoon salt
white pepper to taste
nuez moscada
preparation
In a sauce pan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the flour and cook the roux, stirring, for 3 minutes.
Add the milk in a stream, whisking vigorously until the mixture is thick and smooth, add the salt and the white pepper, and simmer the sauce for 10 to 15 minutes, or until it is thickened to the desired consistency.
Strain the sauce through a fine sieve into a bowl and cover the surface with a buttered round of wax paper to prevent a skin from forming.

Steps:

Notes: Once sliced, rinse your leeks thoroughly. I put them through at least 3 rinses to get rid of any grit, separating the layers from each other. Add your leeks to the pan, along with the butter and oil and garlic. Sweat the leeks, and then add your mushrooms. Cook until soft and add salt and pepper to taste. Remove from heat and let cool. Stir in ricotta cheese. Heat together two tablespoons of vinegar and 1 tablespoon of sugar until the sugar is dissolved. Add tinned tomatoes and cook down until you have a delicious tomato sauce. Add whatever herbs you want (sweet basil, black pepper, etc.) Stuff dried cannelloni tubes with the ricotta mixture / roll in par-cooked lasagne sheets. Pour over tomato sauce and top with a bechemal sauce. Bake in oven at about 200º Celsius for about 1 hour, top with parmesan or any cheese of choice and grill for a few minutes until browned. NB: This cooking time is according to my oven - check the dish at half an hour, and again at 40 minutes. The last thing you want is dry cannelloni! Serve this with a nice crisp green salad, and herb or garlic loaf. *Jezzy