Summer cannelloni: Hello everyone and welcome to a new video.
Today I bring you a perfect summer recipe.
When this heat come none of us fancy staying too long in the kitchen,
and what we most want is to prepare recipes quick and easy.
So today I want to show to prepare cannelloni recipe that is ideal for
this time of year.
In addition to the same recipe we will make two different: you'll see that we can
I eat forms, one is accompanied by salad and other gratin in the oven
a little mayonnaise and cheese.
Well, a show of recipe, I hope that you to stay to see it and you like it, so
if you want to know how I have prepared these cannelloni ... hold fast to view this video.
And these are all the ingredients that you go need to prepare these cannelloni.
How do Ensaladilla: Let's start biting about 15 olives,
You can use filled or unfilled, that and as more you like it.
Once you go picaditas the book at the container until ready to use.
We will also chop 2 red peppers, if any of the ingredients you'll use
do not you like, you can replace the other.
Down in the box information I am going to leave a list of ingredients by
that you can replace.
We reserve once chopped peppers.
We will continue crushing the potatoes a fork.
I'm using 2 medium potatoes weighing about 250 g. between the two.
You have to cook the skin and once they are tender and you can withdraw
water and peláis, then you crush which is that I'm doing now.
We are going to spice up our taste.
We continue mixing a little with fork and when ye have crushed potato him
add 2 eggs cooked.
First peak around with the knife and Just then I crush with a fork.
This way I get much better integrated with potato.
Once you are all well crushed with the holder will continue pouring the rest
of the ingredients, which are: 1 Latilla of tuna oil, olives we had
previously been itching and peppers piquillo.
And we will mix all these ingredients very good.
Finally the only thing left we take It is 3 soup spoons mayonnaise.
We return again to mix it all together and we have our salad for filling
cannelloni our list.
If you prefer you could take it so, or spread on toast or a few barks,
But today the recipe will be a cannelloni we are going to continue.
Gather a slice of ham this which is paddle type, which is like more rectangular.
Colocad a pile of salad in the middle.
We put up a white asparagus and coil the ham while we make a
little finger pressure to deliver the filling.
With a small spoon just fill the edges well, thus we will be well filled
and with much better presence.
Once ready the reserváis a source and you continue filling the rest of the cannelloni
in the same way.
The amounts that I give you give to fill 8 cannelloni.
It's a great recipe for you leave prepared One day to another.
And I'll show 2 different ways to take these cannelloni summer.
One is fresquitos of the refrigerator, accompanied with a salad, this is the best way to
consume them in very hot days.
The other way in the furnace gratinándolos with a little mayonnaise and cheese.
Prepare in this way is very simple, when you have all the cannelloni in a
fountain with a spoon a little repartís mayonnaise over and stretch themselves well.
After you put above him good cheese Grated Emmental and when you go to eat
what you bring to oven preheated with to 190 degrees only above, it will take in
gratinated approximately 5 minutes and will this look so rich, when they leave
from the oven.
I can assure you that the 2 forms are real good, I can not decide for any
of the two, because whenever I prepare I like them in 2 ways.
I'll teach you how to get these inside.
You'll see when you prepare yourselves a delicious bite, very easy recipe for
this summer.
If you liked the video, do not forget to give the like, and so can my recipes
reach more people, I would appreciate compartieseis a lot to him with your
family and friends.
And if you are not subscribed yet I invite you to what you do, so you can be a day
of all the recipes that I go.
And all that already you are part of this channel, I send a big hello and remind you
I see you here in a few days, with new recipes.
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