Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 7 oz. (200 g) fresh cottage cheese
- 2 oz. (50 g) prosciutto
- 3 oz. (80 g) ham
- 3 oz. (80 g) champignons
- 2 eggs 3 oz. (80 g)
- bread (best--one day old bread) frying oil
- 7 oz. (200 g) fresh tomatoes fresh-ground
- pepper
- 1 tablespoon of mixed spices
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Directions
Make 8 pancakes. Cube the prosciutto and ham. Clean and slice champignons. Chop the tomatoes. Press the cottage cheese through a sieve or run through a liquidizer. Beat the eggs and roughly grate the bread. Fry the prosciutto and ham in a little oil, add the champignons and sprinkle with pepper. Take one-third of this mixture and set it aside.
Add to the remainder the prepared cheese. Fill the pancakes with the filling and roll them up, closing the ends as you do with sarmas. The filled pancakes are first dipped into the beaten eggs, covered in grated bread crumbs, and then fried in hot oil. Now take the one-third of the mixture previously set aside, add tomatoes and allow to simmer. Serve this sauce with fried canelloni.
You may garnish the dish with olives and sprinkle with Parmesan cheese.