Canelones De Hongos Y Puerro Food

CANELONES DE HONGOS Y PUERRO

Steps:

• Notes: Once sliced, rinse your leeks thoroughly. I put them through at least 3 rinses to get rid of any grit, separating the layers from each other. Add your leeks to the pan, along with the butter and oil and garlic. Sweat the leeks, and then add your mushrooms. Cook until soft and add salt and pepper to taste. Remove from heat and let cool. Stir in ricotta cheese. Heat together two tablespoons of vinegar and 1 tablespoon of sugar until the sugar is dissolved. Add tinned tomatoes and cook down until you have a delicious tomato sauce. Add whatever herbs you want (sweet basil, black pepper, etc.) Stuff dried cannelloni tubes with the ricotta mixture / roll in par-cooked lasagne sheets. Pour over tomato sauce and top with a bechemal sauce. Bake in oven at about 200º Celsius for about 1 hour, top with parmesan or any cheese of choice and grill for a few minutes until browned. NB: This cooking time is according to my oven - check the dish at half an hour, and again at 40 minutes. The last thing you want is dry cannelloni! Serve this with a nice crisp green salad, and herb or garlic loaf. *Jezzy