Gluten-free Leek cannelloni Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
548 kcal
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Course
Main Course
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Cuisine
Italian
Gluten-free Leek cannelloni Recipe
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Leek Cannelloni is a delicate recipe, very easy to make, but really tasty and impressive - a delicious gluten-free baked dish with a creamy texture.The name "cannelloni" comes from the tubular shape of the leeks, which are used to replace pasta cannelloni. The leeks are first cleaned and then briefly boiled. They are then stuffed and cooked in the same way as classic cannelloni.
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Ingredients
For the Cannelloni
- 3 leek large
- ½ cup Parmesan Cheese grated for topping cannelloni
The Filling
- 250 g ricotta cheese 1 cup
- 2 egg
- 100 g Parmesan Cheese ~1 cup, grated
- 1 lemon organic
- nutmeg to taste
- salt a pinch
For the Besciamella Sauce
- 500 ml milk ~2 cups, fresh and whole
- 50 g butter 1.8 oz (~½ stick), unsalted
- 50 g flour 1.8 oz (⅓ cup), all-purpose
- ¼ teaspoon salt
- nutmeg freshly grated
Instructions
- On a cutting board, remove the ends of the leeks. Cut them lengthwise on the side and discard the outer, tougher leaf. Then cut them into cylinders about 10 cm (4 inches) long.
- Next, flake them, being careful not to break them. Peel off the most intact and even layers. Each leek will make several cylinders. Select the largest ones.
- Boil the leek cylinders in lightly salted water for a few minutes. Drain and set aside.
Prepare the Filling
- In a bowl, place 250 g (1 cup) of ricotta, 100 g (~ 1 cup) of grated Parmigiano Reggiano and 2 eggs. Mix well.
- Then add a pinch of salt, a little nutmeg and the zest of ½ organic lemon. Mix well and set aside.
Make the Béchamel Sauce
- In a pan, prepare the "roux" by melting 50 g (1.7 ounce or ¼ cup) of unsalted butter and adding 50 g (1.7 ounce or 4 tablespoons) of all-purpose flour. Stir with a hand whisk to remove any lumps.
- Pour the 500 ml (2 cups) of warm milk into the roux, stirring quickly with a hand whisk. Season with ¼ teaspoon of fine salt and a little nutmeg. Cook over medium heat, stirring constantly, until the béchamel has reached the desired consistency.
Assemble the Leek Cannelloni
- Stuff each leek leaf with a tablespoon of filling and roll up.
- Cover the bottom of a baking dish with two tablespoons of béchamel sauce and arrange the leek cannelloni with the opening facing down.
- Then cover all the cannelloni with a layer of béchamel sauce.
- Now make a second layer of stuffed leeks. Finish with more béchamel sauce and grated Parmigiano cheese.
- Bake at 180°C (356°F) for about 20 minutes or until the top is well browned. Remove from oven and let stand for a few minutes before serving.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
31g
(10%)
Protein
30g
(60%)
Fat
35g
(54%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.4g
(20%)
Cholesterol
182mg
(61%)
Sodium
973mg
(41%)
Potassium
498mg
(11%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
2330IU
(47%)
Vitamin C
22mg
(24%)
Calcium
796mg
(80%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 35g | 54% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 182mg | 61% |
| Sodium | 973mg | 41% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2330IU | 47% |
| Vitamin C | 22mg | 24% |
| Calcium | 796mg | 80% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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