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  • Roland Dejaeghere


4 persons - 20 min.


- 4 slices of PanPiuma:

   Grano Tenero or Piumino

- 200g ricotta or tofu

- 80g grated parmesan or veggie parmesan

- Tomato sauce (passata)

- Olive

- Basilic

- Salt and pepper


- Preheat the oven to 180°C

- Mix the ricotta or tofu, parmesan, basil and a pinch of salt in a bowl with a wooden spoon to obtain a homogeneous and compact texture.

- Flatten the slices of bread to facilitate preparation

- Roll the PanPiuma slices into cannelloni using an aluminum tube

- Bake the bread cannelloni in the oven for 10 minutes

- Take the cannelloni out of the oven and fill them with the ricotta mixture

- Serve the cannelloni on a plate with the tomato sauce (passata)

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