November came to its senses and it’s finally hot in Argentina.
But before we say goodbye to the crispy winds of El Niño, we must prepare these. (If you are in the North hemisphere and just welcoming the cold winds, I’m quite jealous of you. It’s cannelloni season!)
There’s something special about this recipe. For starters, it’s my dad’s.
And while my dad is an excellent cook, he has a secret: he hates most ingredients. Onions, garlic, you name it. He manages to create amazing recipes by only using the ingredients that he likes. And these corn cannelloni are a perfect example of this.
For the filling:
Red Bell Pepper, 1 medium
Tomato sauce, 1 can/cup
Corn, 1 can/cup
Creamed corn, 1 can/cup
If you have the ingredient ready beforehand, you’re one step ahead.
For the pancakes:
000 Flour, 7 oz (or 200 g)
Milk, 400 ml (or 1,6 cups)
Butter, 25 g (or 1 oz) melted
Also: Bechamel sauce. You can prepare it from scratch or buy it ready to serve. Please, have it ready as you’ll need it to put together the pancakes in the baking dish.
First, we dice the bell pepper. We put it in a pan with a few drops of olive oil and we let it soften for a few minutes. Stir so it won’t burn. Add the tomato sauce.
Then, we add the corn and creamed corn. Stir to combine, making sure there are no lumps in the creamed corn left.
Once the ingredients are all well combined, add the 2 eggs whisking to avoid big lumps. Season to taste and your filling will be ready.
Pancakes. I learnt how to prepare these when I was about 10. For a whole summer, I spent my afternoons at my friend Sofia’s eating pancakes and watching movies in the big couch.
Easy enough: combine the flour, milk and eggs in a large bowl and whisk until you have an homogeneous mix. Season with salt and pepper.
Put the butter in a pan until it’s completely melted. Add it to the mix and combine. Then it’s pancake time! Make sure you always use the same amount of mix to prepare them, and do not make them extra thick. The star of the dish should be the filling, not the pancake.
Now you should be ready to roll! Literally.
First, we add the filling to 2/3 of the surface of the pancake. Then we roll them and put them in a baking dish covered in bechamel sauce. In between them, add more sauce so it’s easier to serve them.
Cover in more bechamel sauce, add some grated cheese on top (parmesan,yes sir!) and hit the oven for about 20 minutes, until the sauce on top it’s bubbly.
I won’t lie: it’s an easy recipe that takes some time. But it’s definitely worth it. Don’t believe me? Just try.
Will you try it? Have you tried the other Sunday Pasta dishes?
Thanks for sticking with me through all these pasta recipes. I’m ready now to start a new cycle in my blog and you’ll be the first to witness it. Big changes ahead, my friends!
Stay tuned to Kilo India Delta, and let me know if you have any comments or suggestions. I would love to hear you!
Happy Sunday 🙂