Canneloni- Neapolitan Style
by Tarla Dalal
Added to 60 cookbooks
This recipe has been viewed 11815 times
Impress guests with this substantial Italian dish baked in tomato sauce and cheese.
- Mix the flour, oil and salt. Add water and prepare a soft dough.
- Keep the dough for 1 hour.
- Cut the french beans and carrots into small pieces. Boil them with the green peas.
- Mash the potatoes coarsely.
- Heat the oil thoroughly in a vessel, add the onions and fry for a little time.
- Add the boiled, vegetables, mashed potatoes, tomato ketchup, chilli powder and salt and cook for 2 minutes.
- Cut the tomatoes into big pieces, add 1/2 teacup of water and cook. When cooked, take out a thick soup by putting through a sieve.
- Heat the oil throughly in a vessle, add the crushed garlic and fry until it turns brown.
- Add the tomato soup, sugar, chilli powder and salt and boil for 15 minutes. Add the tomato ketchup and grated cheese.
- Roll out the dough into small thin rounds.
- Boil plenty of water in a vessel and add 1 tablespoon of oil to the boiling water.
- Drop one round at a time into the boling water, cook for 1/2 minute and remove. Repeat for all rounds.
- Fill each round with a tablespoon of the stuffing and roll up.
- Arrange on a greased baking dish, pour hot tomato sauce and sprimkle the cheese on top.
- Bake in a hot oven at 400°F for 10 minutes.
- Serve hot.
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