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Mushroom cannelloni with chestnuts
Ingredients (for 4 persons):
20 sheets of cannelloni 500 gr. mushrooms
8 fresh garlic cloves 1 spring onion
500 gr. chestnuts 800 ml. milk
80 gr. flour 80 gr. butter
100 gr. grated cheese Water
Extra virgin olive oil Salt
Parsley
Instructions
Place the chestnuts in the pressure cooker. Cover with water, season, place
the lid and cook for 5 minutes after it starts steaming. Peel them. Set aside.
Put plenty of water in a large saucepan. Bring to the boil, and add cannelloni sheets. Cook them for
10-12 minutes. Drain, cool and spread them on a clean cloth.
Finely chop garlic and onion and put fry them. Chop the mushrooms and add them. Sauté briefly.
Season. Add the chopped chestnuts. Mix well and set aside.
For the sauce, put the butter melted in a pan, add the flour, season and sauté it. Pour milk gradually
and cook for about 5-6 minutes.
Mix half the béchamel sauce. Fill the cannelloni. Cover them if you want with the rest of the sauce,
sprinkle with cheese and grate them for 3 minutes.
Serve
Lamb ribs with salad
Ingredients (4 people):
1.5 kg. Lamb ribs 3 tomatoes
1 spring onion 12 black olives (pitted)
2 cloves of garlic Water
Extra virgin olive oil Vinegar
Salt 1/2-teaspoon of paprika
2 sprigs of rosemary Pepper
Parsley
Instructions
Cut the ribs into pieces and place them into the pressure cooker. Add a sprig
of rosemary, cover with water and season. Cover and cook for 10-12 minutes from the time the steam
starts getting out. Remove them and place them on a baking sheet. Put aside. Place garlic cloves,
peeled and chopped, 4 tablespoons oil, 1 vinegar, paprika, the leaves of a sprig of rosemary and salt
into a slicer. Grind the mixture.
Salt and pepper the meat and grease it with the sauce. Bake at 190 for 20 minutes. Halfway through
cooking, turn them over and water them with the remaining sauce.
Keep them warm in the oven with the residual heat.
Peel 2 tomatoes, cut into irregular pieces and place in a bowl, chop the onion into strips and add it
along with some corn salad. Add also olive oil, vinegar and salt.
Serve.
Serve the salad with lettuce, tomato and lamb chops.
Stuffed squid
Ingredients:
Squid Pork or beef
Egg 1 grated tomato
2 medium onions, chopped Stuffed olives
400 g of crushed tomatoes 1 potato
Olive oil Salt
200 ml of white wine 1 cube of fish broth
Parsley
Instructions
In a frypan with olive oil, fry a medium onion, add 1 chopped tomato and simmer for a few minutes.
Then add minced pork or beef, stir it and take a hard boiled egg cut into pieces, the wings and legs of
squid stuffed with sliced olives and salt. Cook for about 3 minutes on low heat.
If you like thicker texture, add some breadcrumbs. Leave it to cool down.
Spread on each squid a little bit of olive oil, fill with the previously prepared mixture and close with a
toothpick.
Add chopped onion to the pressure cooker with some olive oil, sauté and add 400 g of crushed
tomatoes, one sliced potato, 200 ml of white wine and fish broth cube.
Cook in a covered pot for about 7 minutes. Add it to the plate and decorate nicely with some parsley.
If you have leftover squid stuffing, add it to the sauce.
Serve
Sole fish with Mushroom Sauce
Ingredients:
200g fungi
1 small, peeled and finely chopped onion
600g fillets of sole fish, well-seasoned
1 dl of white wine
1 Tablespoon of Butter
3 tablespoons of cooking cream
1 Tablespoon Parsley, chopped finely
Instructions
Melt the butter in the pressure cooker and fry the mushrooms
Briefly cook the onion
Put the sole fillets on top of the onion and sauté
Pour the red wine over the fish.
Close the lid and cook for 2 min at low level.
After the cooking time, remove the pressure cooker away from heat, quickly remove steam and open
when the pressure is gone completely.
Put sole fillets in a preheated dish
Refine sauce with cream, add the parsley, season and simmer briefly.
Serve.
Put the fish on the plate, pour the sauce over the fish and serve with rice or boiled potatoes.