Cannelloni with Belgian endive, bechamel, parmesan and bacon
These 100% plant based cannelloni are 'una Meraviglia' and you HAVE to try them!!! That’s all I have to say.
Ingredients
1/2 pack cannelloni shells
500ml of bechamel, I used the recipe that's in my cookbook 'Vegetalia'
1/2 pack of bacon bits, I used 'vivera'
4-5 chicory sprouts (for my Belgian friends 'witloof stronkjes')
2 tbsp of butter
2 Splashes of olive oil
1/4 tsp of ground nutmeg
Salt and pepper to taste
Gondino parmesan, to taste
How to
Start by preheating your oven to 180°C.
Heat up a frying pan over high heat and melt the butter and olive oil. Add the chicory sprouts (whole) and fry until slightly browned. Season with salt, pepper and nutmeg then add a splash of water to the pan.
Cover with a lid and let simmer on low heat until soft. Keep an eye on them and add some more water if necessary.
Heat another frying pan over high heat and the other splash of olive oil, when hot add the bacon and fry until crispy.
Cut the cooked chicory into pieces, add to a bowl along with the bacon and add a few tablespoons of the bechamel. Grate in some gondino parmesan to taste.
Mix ever together then fill up the cannelloni shells with the chicory-bacon mixture.
Place them into an oven dish and grate some more parmesan over them.
Cover with the remaining bechamel and grate even some more parmesan over it.
(You can never have enough parmesan 😉)Place in the oven for 30-40 minute until the pasta is soft.
Buo appetito!
