Summary

Ingredients

• 12 cannelloni
• 4 tablespoon olive oil
• 450 g broccoli
• 70 g breadcrumbs
• 150 ml milk
• 220 g mascarpone
• 1 pinch (s) nutmeg
• 6 tablespoon cheese (pecorino), freshly grated
• salt and pepper
• 2 tablespoon almond flakes

For the sauce:

• 2 tablespoon olive oil
• 4 shallot (s)
• 2 cloves garlic, finely chopped
• 600 g tomato (s), peeled, pitted and diced
• 2 bell pepper (s), diced
• 1 tablespoon pesto rosso
• salt and pepper
• 1 tablespoon basil, chopped

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Instructions

1. Cook the cannelloni in a large saucepan with salted boiling water until al dente. Place on a board and pat dry with kitchen paper. Grease a baking dish with oil.
2. Meanwhile prepare the sauce. Heat the oil in a pan. Sauté shallots and garlic in it until soft. Then add the tomatoes, peppers and pesto and season with salt and pepper. Bring the sauce to the boil, reduce the heat and simmer for 20 minutes. Then stir in the basil and pour the sauce into the mold.
3. While the sauce is boiling, cook the broccoli in a saucepan with boiling salted water for 10 minutes. Drain, drain thoroughly and allow to cool a little, then puree in a blender. Mix the breadcrumbs, milk and oil in a bowl, then stir in the mascarpone, nutmeg, broccoli puree and 4 tablespoons pecorino cheese. Season everything again with salt and pepper.
4. Preheat the oven to 190 degrees. Fill the cannelloni with the broccoli mixture and place in the mold. Brush with oil and sprinkle with the remaining pecorino cheese and flaked almonds. Bake in the oven for about 25 minutes until golden.