CANNELLONI WITH MUSHROOMS AND BACON
Portions : 4 - Preparation : 15 minutes - Cooking : 20 minutes
Ingredients
- 8 slices bacon
- 750 ml (3 cups) mushrooms, chopped (Pleurote, Paris, Cèpes...)
- 2 cloves garlic
- 2 pinches herbes de Provence
- 500 ml (2 cups) ricotta
- 30 ml (2 tbsp.) white balsamic vinegar
- 1 tin cannelloni, for baking
- 250 ml (1 cup) tomato sauce
- 250 ml (1 cup) Mozzarella cheese, grated
- salt and freshly ground pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot frying pan, brown the bacon for a few minutes, until crisp. Remove from the pan and set aside.
- In the same pan, sauté the mushrooms, garlic and herbes de Provence.
- Chop the bacon finely.
- Mix the mushrooms, bacon and ricotta in a bowl. Add the balsamic vinegar, salt and pepper. Check seasoning.
- Using a pastry bag, fill the cannelloni with the prepared mixture.
- Place the filled cannelloni in an ovenproof dish, cover with tomato sauce and cheese. Bake for 15 minutes.
