🥔 Cannelloni 'Patatas Bravas' Style

Name: Cannelloni 'Patatas Bravas' Style
Total time: 60 min
Yield: 4 servings
Ingredients: 16 Stück Cannelloni tubes (dry); 500 g Potatoes (waxy); 2 EL Paprika paste (smoked); 1 EL Tomato paste; 1 TL Chili flakes; 2 Zehen Garlic (minced); 200 ml Cream (15% fat); 150 g Gouda (grated); 3 EL Oil (for frying); 1 TL Salt; 1 Prise Sugar; 1 EL Parsley (fresh, chopped)

550 kcal · 60 min · 4 servings

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Ingredients

16 Stück Cannelloni tubes (dry)
500 g Potatoes (waxy)
2 EL Paprika paste (smoked)
1 EL Tomato paste
1 TL Chili flakes
2 Zehen Garlic (minced)
200 ml Cream (15% fat)
150 g Gouda (grated)
3 EL Oil (for frying)
1 TL Salt
1 Prise Sugar
1 EL Parsley (fresh, chopped)

Instructions

1. Cook the cannelloni tubes in salted water al dente (slightly firm). Rinse them and set aside.
2. Peel the potatoes and cut them into small cubes (about 1 cm). Fry the potato cubes in oil until crispy in a pan. Remove them from the pan.
3. Fry the garlic briefly in the same oil. Stir in the paprika paste, tomato paste, and chili flakes. Cook for 1 minute.
4. Deglaze the paste with the cream. Season with salt, sugar, and plenty of black pepper. Stir the crispy potatoes into the sauce.
5. Fill the cannelloni tubes with the potato cream mixture. Place them tightly packed in a baking dish.
6. Pour the remaining sauce over the cannelloni. Generously sprinkle with the grated Gouda.
7. Bake the cannelloni for 20 minutes at 200 degrees Celsius convection mode until the cheese is melted and bubbling.
8. Sprinkle the finished dish with fresh parsley and serve immediately.

Nutrition per serving

kcal: 550
Protein: 22 g · Fett/Fat: 25 g · Carbs: 60 g