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Leeks
Leeks mignon cannellonis
Author:
Les Cultures de chez nous
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Preparation
30
Baking
90
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
4 leeks white part
60 ml (1/4 cup) of olive oil
1 chopped leeks white
2 chopped garlic cloves
100 gr (about 2/3 cup) of Pine nuts
500 ml (2 cups) of drained and canned roasted peppers
250 ml (1 cup) of white wine
1 can of tomatoes of 796 ml (28 oz)
15 ml (1 tablespoon) of steak spices
250 ml (1 cup) of cooking cream
8 ready to bake pastas, lasagna type
500 ml (2 cups) of grated Mozzarella cheese
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Leeks mignon cannellonis
From
Sep 11
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Jan 01
Preparation
Blanch leeks in boiling water for 10 minutes. Cool down with cold water. Set aside.
Pour olive oil in a large casserole, heat at medium heat. Add sliced leeks and garlic. Brown for 5 minutes. Add Pine nuts and brown till it gets colored. Add peppers and white wine, tomatoes and steak spices. Simmer for about 5 minutes, then set in the mixer.
Add cream and simmer 2 minutes. Preheat oven at 350 °F (180°C). Roll up each leeks with lasagna pastas. Spread down sauce at the bottom of each ramekin, and add two cannellonis for each plate then cover up in sauce.
Oven bake for 45 minutes. Then, add cheese, set back in oven and bake for 15 minutes.
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