Канелони

Kanelonite sa americanskoto ime na italianskite  Manicotti.Tyrsi recepti za Manicotti ima mnogo .Az obi4am pylneni sys izvara ,gybi,2br. jaca,presen bosilek malko sol i Parmesan kashkaval .Triabva da zadushish vsi4ko v tendgera ili tigan (po dylbok)Yok naprimer i sled tova gi pylnish .Zalivash s domaten sos i si gotova >Eto ti mojta lubima recepta za domaten sos:
 

Ingredients:
1/4 cup of olive oil - zahtin
2 med. onions coarsely chopped --- luk nariazyn
6 cloves chopped garlic  -6br.skilidki chesyn
2-3 pounds of fresh plum tomatoes, blanched in boiling water, plunge in cold water and peal under a
stream of cold water. Remove seeds and crush by hand in a large bowl. ---(tova mojesh da slojish domateno pure ili konservirani celi domati)
A small handful of fresh basil or 2 clusters   -- bosilek
A small handful of fresh parsley, remove bottom stem -- magdanoz okolo polovin vryzka
1 teaspoon of crushed red pepper jar prepared in liquid, ( optional )  -- cherveni piperki namachkani
Kosher salt and freshly ground black pepper to taste -- col  i cheren piper
1/2 cup dry white wine (never cook with anything you wouldn't drink)-- suho bialo vino
Hot red pepper seeds (optional at serving) -- lud cherven piper
Fresh graded cheese (Pecorino Romano or Regianno Parmeggiano)  --- Parmezan kashkaval



Directions:
In a deep sauce pan, on the heavy side, add olive oil and heat to med. Add onions half the garlic and simmer until onions are translucent. Add the tomatoes, S&P to taste and bring up to a low boil and then simmer for about 30-45 minutes. Keep stirring from the center of the pan; it will burn if you use a lightweight pan. * Time for a taste test! Are the tomatoes cooked enough? Not everyone's stove or pans are alike. When they are done somewhat al dente (without killing them), add the wine, fresh parsley, the basil and remainder of the garlic and continue to cook for another 3-5 minutes or so. ** Time for a 2nd taste test! And do what u gudda do.