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Kuzu vegetable canneloni Xantana clear

For the sheet working as pasta: 20 gr Vegetable Fond 500 gr Water 80 gr Promochi As needed Water Salt Pepper For the vegetable filling: 200 gr Vegetables cut in brunoise style 3 gr Gelburguer 10 gr Vegetable broth made from Vegetable Fond For the sauce: 100 gr Vegetable broth made from Vegetable Fond 1 gr Xantana clear Process: Mix the vegetable broth Sosa with the other ingredients. Heat gently the mix and whisk. When the dough peels off cleanly from the sides of the pan. Roll out on 2 silicon layers until obtaining a thin layer. Keep it in the fridge for 2 hours. Remove the top film and fill the promochi sheets. Heat the cannelloni in the oven at 180ºC Process: Mix all ingredients and bring to boil while stirring at all times. Work the paste until it unsticks from the pot. Place the paste between two silicon pads and spread with the rolling pin until it is really thin. Let rest for 2 hours in the fridge. For the vegetable filling: Mix the vegetables with Gelburger and add broth. Mix again until well joined. Fill the Promochi paste with vegetable mix. For the Sauce: Mix the ingredients in cold with whisk. Heat up to 80°C and salt the canneloni.