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Ručak · 54 min · Srednje

Kaneloni sa bundevom i rikotom

vegetariangluten-freehigh-protein
Kaneloni sa bundevom i rikotom
Priprema15 min
Kuvanje39 min
Porcija2
Kalorije867 kcal
Protein36 g
UGH75 g
Masti49 g

Priprema

  1. 1. Zagrevanje rerne:Zagrejte rernu na 200 °C (gornji/donji grejač) ili 170 °C ako koristite rernu sa ventilatorom.2. Kuvanje kanelona:Kuvajte kanelone u ključaloj posoljenoj vodi oko 6 minuta zatim ih dobro procedite.
  2. Operite Hokkaido bundevu osušite je i kašikom uklonite semenke. Grubo je narendajte pomoću rende za povrće. Ogulite luk i naseckajte ga na sitne kockice.
  3. Semenke bundeve kratko tostirajte u suvom tiganju pa ih grubo naseckajte. U tiganju zagrejte ulje od repice. Dinstajte narendanu bundevu i luk zatim sklonite sa vatre i ostavite da se ohladi.
  4. Operite vlašac i sitno ga naseckajte. Pomešajte bundevu vlašac semenke prezle i rikotu. Začinite solju i biberom. Smesu stavite u kesu za dekoraciju i njome napunite kanelone. Poređajte ih jedan do drugog u posudu za pečenje.
  5. Prelijte THOMY sosom sa pavlakom i sirom pospite rendanim sirom i pecite oko 20 minuta. Poslužite uz mešanu salatu.

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