Bacon-Wrapped Canneloni
Nutritional values
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 54.6 μg | (91 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 384 mg | (38 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 10 cannellini beans
- salt
- 1 Zucchini
- 1 Red Bell pepper
- 1 shallot
- 1 garlic clove
- 2 Tbsps Crème fraiche
- 1 hard-boiled egg
- 50 grams freshly grated Parmesan
- 2 Tbsps freshly chopped parsley
- 4 slices Bacon
- freshly grated peppers
Preparation steps
Cook the cannelloni in boiling salted water until al dente. Rinse under cold water and drain.
Preheat the oven to 180°C (approximately 350°F).
Rinse and finely chop the summer squash. Rinse the peppers, cut in half, remove seeds and finely dice. Peel the shallot and garlic, and chop finely. Mix all with the creme fraiche, and the peeled, finely chopped egg, Parmesan and parsley. Finely dice 2 slices of the bacon, add into the vegetable mixture, and season with salt and pepper . Place the cannelloni vertically next to each other in a round shape. Fill the cannelloni with the vegetable mixture, and wrap the round with the remaining bacon. Put on a baking sheet lined with parchment paper and spread the rest of the vegetable mixture around the outside of the bacon. Bake until golden brown, about 20 minutes. Serve hot.
