Fake cannelloni

INGREDIENTS FOR 4 SERVINGS :

• 16 black cabbage leaves
• 150g potatoes
• 120g spring onion
• 250g mushrooms
• 100g quinoa
• 100g gluten-free breadcrumbs
• 300g dried cannellini beans
• 150ml water
• 1 clove of garlic
• 2 sprigs marjoram

• 2 sprigs Rosemary
• Grated Parmesan to taste
• 0lio EVO to taste
• Vinegar to taste
Salt and pepper to taste

COOKING TOOLS :

• Dr. Green non-stick pan  Risolì
• Dr. Green non-stick pan  Risolì
• Dr. Green non-stick saucepan with lid  Risolì
• Mixer Hamilton Beach
• Baking tray Pentole Agnelli

PROCEDURE :

Prepare a cream of cannellini beans:

• Leave the cannellini beans to soak for 14 hours.
• Put the beans in a pot with garlic, herbs and finally cover with water.

• and cook over medium heat for about 1h 30'.
• In the middle of the cooking salt the beans.
• After an hour and a half, blend everything to obtain the cream.
• For our preparation, the cream must be be quite dense, therefore once blended, evaluate whether it needs to be cooked again or not.

• Blanch the black cabbage leaves in water and a little vinegar, once drained put them to cool in water and ice.
• Once cooled, spread them out on a cutting board and dry them.
• Coarsely chop the mushrooms and sauté them in a pan with a drizzle of oil.
• Once ready, chop them with a knife.
• Boil the potatoes until soft and the quinoa for 10’ in unsalted water.
• Sauté the spring onion with a little oil.

• Form a cylinder of stuffing, place it on a black cabbage leaf and roll up to form a stuffed cannelloni.
• Repeat the operation when you run out of cabbage leaves.