ingredients

16 complete cannelloni tubes
400 g of chard
100 g fresh goat cheese
1 kg of tomatoes
1 yellow onion, peeled and chopped
2 cloves of garlic, peeled, deglazed and minced
1 egg
80 g grated Parmesan cheese
3 tbsp. to s. olive oil
1 bouquet garni (thyme, bay leaf, rosemary)
Salt and pepper

Steps

Step 1

Peel, seed and cut the tomatoes into cubes . Heat 2 tablespoons of oil in a pan, add onion and garlic, stir and let brown 1 min, add tomatoes and bouquet garni. Salt, pepper, cover and cook approx. 1 hour on a slow fire.

2nd step

Rinse the chard . Without removing their green part, peel the big ribs, remove the too firm fibers, cut into slices. Steam them for 10 minutes, then chop them and set aside.

Step 3

Preheat the oven to 180 ° C. Beat the egg with the cheese, salt and pepper, add the chard, mix and stuff the cannelloni. Store them in an oiled oven dish. Pour over the tomato sauce (without the bouquet), parmesan cheese and bake for 45 minutes.

tips

The cerebral foods

In this book, from which are extracted our 3 recipes, Marie Borrel has concocted 40 dishes, sweet and savory , from the 20 essential foods for the memory . It also includes instructions for getting the most out of this food base and preparing small stimulating dishes for neurons, and many practical tips, dietary or not, to limit aging of the brain. " My memory kitchen ", by Marie Borrel, Minerva editions, € 14.90.