sea salt and freshly ground black pepper
1 x pasta dough
2 x simple tomato sauce
1 small red pepper
1 small yellow pepper
1 small courgette, trimmed
1 small aubergine, trimmed
1/2% x 125g ball of mozzarella cheese
½ a bunch of fresh basil, leaves picked
30g fresh white breaderumbs
20g Parmesan cheese, plus extra to serve
This is the perfect recipe for grilled vegetables. You may make baking cannelloni with this filling – simply add 2 free eggs and a few more breadcrumbs to the mechanic.


1.Place the whole pepper on a large grid pot about 15 minutes over high heat or until it is blackened.
2.Take the pan, fasten the film and cool. Place the courgette and the aubergine on the grid for 2-3 minutes in one sheet, or until charred, turning half way.
3.Scrap the cooled peppers away from the black hair, then crave it. Cut all vegetables on a large board and break them over the mozzarella, then cut them together and mix them.
4.Place the breaderumbs in the bowl and grind them finely. Add a pinch of salt and pepper and then blend well together with fingers.
5.Follow the instructions on page 20 to transform the pasta dough and summer plant into cappellacci. Simmer with medium heat the basic tomato sauce.
6.In a large pot of boiling salted water, cook the cappellacci until they reach the surface, then pass it to the soap with a slotted spots.
7.Throw well over the heat and add a sprinkler of the cooking water to release, if necessary.
8.Serve with the Parmesan grill and the basil leaves reserved.

This is the perfect recipe for grilled vegetables. You may make baking cannelloni with this filling – simply add free eggs and few more breadcrumbs to the mechanic.

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