Making the most of the food we usually consume is the best way to reduce waste, which in Catalonia is estimated to be 34.9 kg of food per person per year.
Here you can find a set of recipes where you can discover that there are food leftovers that are used to prepare dishes of great gastronomic quality without great complications.
Ingredients
12 plates of cannelloni
For the bechamel sauce:
- 250 g fill
- 15 g of butter
- 15 g flour
- c/s grated cheese
- Salt
- pepper
- nutmeg
- For the filling:
- 700 g Roasted meat
Elaboració
- Boil the cannelloni sheets as directed by the manufacturer. Cool them, put a little oil
per que no s’enganxin i reserveu-les tapades. - To make the filling, debone and grind the tenderloin meat and other scraps well.
- Slice the roast and reserve it together with the stir-fry or the sauce from its cooking.
- For the béchamel, melt the butter in a saucepan.
- Add the flour and stir until a lump-free dough forms.
- Gradually add the pre-heated milk while stirring with a whisk.
- Let it cook, stirring constantly, for a few minutes.
- Season with salt, pepper and nutmeg.
- Mix a part of the béchamel with the filling so that it binds everything together and remains more.
cremós. Poseu-ho a punt de sal. - Take the cannelloni pasta, put some filling in the middle and close it giving it the desired shape. Place them on a greased baking tray.
forma desitjada. Aneu-los posant a una safata de forn untada amb mantega. - Put the béchamel on top, sprinkle some grated cheese and gratin it in the oven.
