Leeks mignon cannellonis
30
90
4
No
Ingredients
- 4 leeks whites
- 60 ml (1/4 cup) of olive oil
- 1 chopped leeks white
- 2 chopped garlic cloves
- 100 g (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
Preparation
Side-by-side mode
- 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.
Did you know that...
To keep leeks in the freezer for a long time, they must be clean, dry, cut and in an airtight bag or container.
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