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Pikantes
104
Pilz-Cannelloni
Zubereitungszeit 75–85 Minuten
4 Portionen
Zutaten
16 Cannelloni
Zutaten Füllung
1 Zwiebel
150 g Schinken, gekocht
350 g Champignons
2 EL Öl
75 g Schafskäse
100 g Mozzarella
150 g Frischkäse
Salz
Pfeffer
300 ml Brühe
100 g Schmand
Zum Überbacken
100 g Gouda, gerieben
Zubereitung
Zwiebel, Schinken und Champignons
klein
würfeln. Die Zwiebel mit Öl in einer
Pfanne andünsten, den Schinken zuge‐
ben und kurz weiterdünsten. Zum
Schluss die Champignons dazugeben
und so lange dünsten, bis das ausge‐
tretene Wasser verdampft ist.
Schafskäse und Mozzarella klein wür‐
feln. Mit der abgekühlt
en Pilz-Schinken-
Mischung und dem Frischkäse gut ver‐
mischen und mit Salz und Pfeffer ab‐
schmecken.
Die Cannelloni mit der Masse füllen und
in ein
e gefettete Auflaufform (ca.
25 x 30 cm) legen.
Brühe mit Schmand verrühren und die
Soße über die C
annelloni gießen. Mit
Käse bestreuen und den Auflauf gold‐
braun garen.
Einstellung
Betriebsart: Klimagaren
Anzahl/Art der Dampfstöße: 2
Temperatur: 170–180 °C
Wassermenge: ca. 200 ml
Ebene: 2
1. Dampfstoß:
10 Min
uten nach Start des Garvorgangs
2. Dampfstoß:
nach
weiteren 10 Minuten
Garzeit: 45–55 Minuten
Tipp
Die Cannelloni lassen sich leichter fül‐
len, wenn die F
üllung mit Hilfe eines
Spritzbeutels (ohne Tülle) in die Nudel‐
röhren gespritzt wird.
104


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