A classic Italian recipe found in “Ganske Enkelt – Italiensk Kokebok” (Quite Simply – Italian Cookbook) published by Notabene Forlag in 1996
Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.
Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.
A great potato recipe from “Spennende Mat” (Exiting Food) published by Skandinavisk Presse in 1980
These crispy roast potato wedges beats any of the frozen ones you are likely to find in your local shops! Fragrant herbal spices and a grilled Parmesan drissle makes them irresistible. These potato wedges are great with chicken or juicy meat.
A great baking recipe found in “Spennenede Mat” (Exciting Food) published by Skadinavisk Presse in 1980
Here you got not only a delicious, but also a highly decorative bread! Golden Parmesan cheese and fresh green oregano drizzled over an elongated collection of rolls, is a great variation. Each roll can be broken off at the table.