CANNELLONI PUMPKIN

These special cannelloni are ideal for adding a tasteful and refined touch to a meal during the cold months and can be served with fish or poultry.

 The Provençal pumpkin is used for this dish, a pumpkin variety imported from France, specifically from Provence. This pumpkin is therefore called Provençal after the region of origin.

 In Italy it is widely used in cooking, as it is a pumpkin variety of excellent quality. Its characteristic bronze-orange colour makes it easy to recognise. The average weight is around 6 kg.

 The pulp is watery, sweet and very tasty with an aftrertaste of nutmeg. It is excellent for making risottos, soups and creamy soups.

ORGANOLEPTIC PROPERTIES :

The Provençal pumpkin is not only tasty, has also a number of good properties: it is low in calories, rich in fiber, contains a lot of vitamins A and C, beta-carotene and mineral salts such as potassium, calcium and phosphorus .

The edible parts also include the seeds,  these can be roasted, salted and dried.

 AS FOR CANNELLONI...

Cannelloni is a cylindrical shape of pasta filled with a savoury filling which in the classic recipe includes a mixture of ricotta and spinach or minced meat. It is then covered with a tomato sauce and béchamel sauce and finally cooked in the oven .

 The origins of this delicious pasta are not known, but the two Italian regions of Emilia-Romagna and Campania have some of the richest and tastiest traditional recipes and Pasta Cecchi offers several variations, from the most classic to the most original.

Remove the lid and cook for ± 20 min. in a preheated static oven at 200°C .

 TIP!! Do not use the oven in the ventilated mode because this dries excessively the product. Do you only have a convection oven or an airfryer? No problem, remove the lid and seal the cannelloni with aluminum foil.

 With Airfryer: 18 min. at 180°C with aluminum foil.

 With Convection Oven :

 a) at 200°C for 10 min. with aluminium foil (for a more moist result) and 10 min. without aluminium foil.

 b) ± 18 min. at 180°C (for a crispier result).

 With steam oven : 18 min. at 180°C and 30% humidity

Ingredients: Pumpkin, homemade Besciamella, durum wheat, leek, onion, egg, Parmigiano Reggiano, water, garlic, salt, spices.

Allergen: gluten, wheat, egg, cow's milk, lactose. May contain traces of nuts and fish.