Aubergine Cannelloni Recipe | Samsung Food App
We’ve chosen to stuff our cannelloni with a vegetarian filling of golden fried aubergine, another popular ingredient in Sorrento’s home region of Campania. We think it’s a suitable ode to the...
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Cooking tools:
- Rolling pin
- Pasta machine
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Slotted spoon
- Baking dish
- Oven
- Stove
- Grater
- Colander
- Spoon
- Kitchen towel
- Plastic wrap
- Plate
Ingredients
- 400g semolina or durum wheat flour
- 200g warm water
- 800g tinned plum tomatoes
- 2 cloves of garlic, finely chopped
- Handful of fresh basil
- 50ml extra virgin olive oil
- Salt
- black pepper
- 1 large aubergine (roughly 400g), cut into 1cm cubes
- 200g mozzarella, drained and diced
- 50g Parmigiano Reggiano, grated
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