How to make cannelloni in Burgos

Pasta is currently one of the most widespread foods in Mediterranean countries. Our body needs a large daily intake of carbohydrates, fats and proteins. In a balanced diet like ours, it is recommended that 50-60% of the energy comes from carbohydrates. You have to know that carbohydrates or carbohydrates are the most important nutrient that contains pasta and can form up to 77% of its composition. And what better than eating well and healthy eating some Cannelloni with Burgos.

Medium difficulty Ingredients:
  • 1 box of 12 units cannelloni
  • 1 black pudding from Burgos
  • 50 g butter
  • 500 g of ripe tomatoes
  • 1/2 kg can of crushed natural tomato
  • 50 g of grated Parmesan or Gruyère fine cheese
  • Béchamel sauce
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You must cook the pasta cannelloni, as indicated in your package. Each type of pasta needs cooking and a certain time.


Next, you must fry the tomato and mix part of it with the black pudding of Burgos, in this way it acquires a softer and juicy consistency


Then with the help of a spoon you should put a little of this mixture on each plate of the cooked gutter and wrap it in a tubular shape


Take a baking dish and you have to spread it with a little butter.


In this same source you have to arrange the cannelloni next to each other.


Then you must put a layer of bechamel on top, and if you want you can finally decorate it with the leftover fried tomato.


Sprinkle with grated cheese and also put some butter balls


You have to put the source in the oven, which you have previously heated.


Leave everything for about 20 minutes at 180º and when cannelloni be golden you can remove it.

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  • Cannelloni with Burgos are a dish that must be served very warm.