Mould Cheese Cannelloni
(4 servings)
| Hash and roast 80 grams of pine nut. |  |
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Dice 700 grams of blanched broccoli, cauliflower and romanesco. |
| Grate 100 grams of parmesan cheese. |  |
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Mix 100 grams of gorgonzola, 100 grams of roquefort and 100 grams of crème fraîche. |
| Add one tea spoon of pepper. |  |
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Mix all the ingredients for the stuffing. |
| Spread 100 grams of crème fraîche in an baking dish. |  |
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Cook 16 lasagna sheets, three or four at a time, for 5 minutes in boiling salt water. |
| Place two table spoons of stuffing on each lasagna sheet and roll it to cannelloni. |  |
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Place the cannelloni in the baking dish and cover with two cans of diced tomatoes and 100 grams of grated cheese. |
| Bake the cannelloni for 30 minutes at 180 degrees Celsius. |  |
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