Autumn Cannelloni

(*) for an ovenproof dish of 2 liters, greased, enough for 4 people prunes: cut into quarters, marinate in cognac Thirty min.

Stuffing: heat oil, sauté onion and garlic. Cut Brussels sprouts and chestnuts into quarters, add with prunes, steam. Add the soup, bring to the boil, reduce the heat, simmer gently for about ten minutes until the liquid is completely reduced. Season filling, add parsley, mix, cool.

Shape: Unroll pasta dough, spread half of the filling evenly on each long side, roll dough up tightly, cut into pieces about 6 cm long, layer in prepared mold.

Sauce: Boil soup and cognac to half, mix cornflour with the sauce half cream, add, bring to boil. Reduce temperature, simmer sauce for about three minutes, remove pan from heat. Stir in Parmesan and butter, season, pour over cannelloni.

Bake in the middle of the oven heated to 200 °C for about thirty minutes.

Tip: layer the cannelloni in aluminum trays, pour the sauce over them and freeze unbaked. Shelf life: about 2 months. Gratinate: Place frozen cannelloni in the middle of a cold oven and gratinate at 200 °C for about one hour.

Related Recipes:

Cannelloni with Salmon and Asparagus Filling From the SteamerFor the cannelloni, wash asparagus, peel white whole, green only in lower third. Cut asparagus spears in half... Canneloni with Crab FillingFor the cannelloni with crab filling, first heat the butter in a frying pan and sauté the cleaned and thinly... Crumble Cake with PowidlA simple but delicious cake recipe: For the yeast dough, heat the milk to lukewarm, at about 30 °C . Let the... Swabian Ravioli with Meat and Vegetable FillingCombine the button flour, eggs and water to form a dough and knead for about ten minutes until smooth and... Basic Recipe Game SaucePreheat the stove to 200 degrees. Finely chop the bones and brown them on a baking sheet in the heated stove... Boiled Meat with Sauce Soubise – *In a large frying pan, boil water and salt. Remove the skin from the onion, sprinkle with bay leaf and cloves... Veal Medallions with Cress Foam – Low Cooking MethodPrepare: Remove the meat from the refrigerator about thirty minutes before browning. Preheat kitchen stove to... Party Bread(*) For a cake springform pan of 22 cm ø. Enough for 8 to 12 people to appetizer. Mix the flour and the salt... Lucky PigYeast dough: Flour in a wide form and mix exactly with the yeast. Add remaining ingredients and stir... Semolina Cream with Cognac Pear Puree From the SteamerFor the semolina cream with cognac pear puree, mix the milk, cream, coffee and sugar – until everything...