If we want this recipe to be 100% vegan we must use vegan cheese for gratin, they are increasingly easy to find in stores and the flavor is very successful.
First of all in a pot on the fire put plenty of water to heat with a pinch of salt, when the water boils add the pasta sheets, it is always advisable to add 3 or 4 more sheets in case one breaks during cooking. Once they are cooked according to the time marked by the manufacturer, drain them and transfer them to a bowl with cold water.
We mount the blade accessory on our Küken robot.
Add 1 litre of water to the mixing bowl and add 300g of washed and coarsely chopped chard.
Chop 6 seconds at speed 6.
Pour the contents of the glass into the cooking basket to drain all the water. We can also use a colander that we have at home. Leave to drain and continue cooking.
Dry the inside of the glass and add 250g of peeled and coarsely chopped onion.
Chop 6 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
With the help of the spatula, push the onion that has stuck to the wall of the glass to the bottom. Add 60 ml of olive oil and season to taste. Put the lid on and leave the filler cap open so that the steam can escape.
Bake for 15 minutes at 120°C and speed 1.
Add the drained chard, 300g of mushrooms well cleaned and cut into small pieces and a pinch of salt. As in the previous step, leave the filler cap open so that the steam can escape.
Bake 20 minutes at 120°C and speed 1.
Transfer the contents to the cooking basket with a bowl or plate underneath to drain the excess oil.
Heat the oven to 180ºC.
Now we will prepare the béchamel sauce. Clean the glass and place the blade accessory.
Add 70g of onion, peeled and cut into large pieces.
Chop 6 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
Add 60ml of olive oil, a pinch of nutmeg and salt and pepper to taste.
Cook for 10 minutes at 120 ° C and speed 1.
Add 70g of flour and 20g of cornstarch, carefully so that they do not stick to the wall of the glass.
Cook for 3 minutes at 95ºC and speed 1.
Add 700ml of soya milk and a little more salt and nutmeg.
Cook for 8 minutes at 95ºC and speed 3.
Drain the sheets of pasta that were soaking in cold water, place them on a flat surface well clean, we can use a large cloth cloth, fill the cannellini and roll them up by placing them in a baking dish or tray. Pour the béchamel sauce on top and sprinkle with grated cheese to gratinate. Bake in the oven with the gratinator on and they are ready to serve.
Ingredients
Directions
First of all in a pot on the fire put plenty of water to heat with a pinch of salt, when the water boils add the pasta sheets, it is always advisable to add 3 or 4 more sheets in case one breaks during cooking. Once they are cooked according to the time marked by the manufacturer, drain them and transfer them to a bowl with cold water.
We mount the blade accessory on our Küken robot.
Add 1 litre of water to the mixing bowl and add 300g of washed and coarsely chopped chard.
Chop 6 seconds at speed 6.
Pour the contents of the glass into the cooking basket to drain all the water. We can also use a colander that we have at home. Leave to drain and continue cooking.
Dry the inside of the glass and add 250g of peeled and coarsely chopped onion.
Chop 6 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
With the help of the spatula, push the onion that has stuck to the wall of the glass to the bottom. Add 60 ml of olive oil and season to taste. Put the lid on and leave the filler cap open so that the steam can escape.
Bake for 15 minutes at 120°C and speed 1.
Add the drained chard, 300g of mushrooms well cleaned and cut into small pieces and a pinch of salt. As in the previous step, leave the filler cap open so that the steam can escape.
Bake 20 minutes at 120°C and speed 1.
Transfer the contents to the cooking basket with a bowl or plate underneath to drain the excess oil.
Heat the oven to 180ºC.
Now we will prepare the béchamel sauce. Clean the glass and place the blade accessory.
Add 70g of onion, peeled and cut into large pieces.
Chop 6 seconds at speed 6.
We replace the blade accessory with the extraction accessory.
Add 60ml of olive oil, a pinch of nutmeg and salt and pepper to taste.
Cook for 10 minutes at 120 ° C and speed 1.
Add 70g of flour and 20g of cornstarch, carefully so that they do not stick to the wall of the glass.
Cook for 3 minutes at 95ºC and speed 1.
Add 700ml of soya milk and a little more salt and nutmeg.
Cook for 8 minutes at 95ºC and speed 3.
Drain the sheets of pasta that were soaking in cold water, place them on a flat surface well clean, we can use a large cloth cloth, fill the cannellini and roll them up by placing them in a baking dish or tray. Pour the béchamel sauce on top and sprinkle with grated cheese to gratinate. Bake in the oven with the gratinator on and they are ready to serve.