- mbatata - zidutswa zitatu
- kanyumba kakang'ono ka mafuta kakang'ono - 3/4 galasi
- wa maapulo osangunuka - makapu 3/4
- Zatsopano zobiriwira anyezi - 3 Art. makapu
- Parmesan tchizi - 60 Gramu
- mchere waukulu - 1/4 masupuni
- Tsabola watsopano - - Kulawa
- mafuta a mandni - 1 st. supuni
- walnuts - 1/3 makapu (finely akanadulidwa toasted)
Sakanizani uvuni mpaka 190. Manga 1 mbatata zonyezimira mu zikopa, kenako muzojambula. Pangani kangapo ndi mphanda. Kuphika mpaka mutatha, pafupifupi ola limodzi. Lolani kuti muziziritsa. Pezani kutentha mu uvuni ku madigiri 175. Pakali pano, sungani mbatata zotsalira. Dulani mbatata mu magawo oonda kwambiri, pafupifupi 30 magawo. Dulani kuchokera pamakona onse olemera masentimita asanu ndi atatu (5x9 cm). Bweretsani madzi ku chithupsa chachikulu. Onjezerani theka magawo a mbatata ndi kuphika mpaka zofewa, pafupi maminiti awiri. Pogwiritsa ntchito phokoso, onetsani magawo pa pepala lophika kuti muzizizira pang'ono. Bwerezani ndi theka lotsala. Chotsani peel ku mbatata zophika, panizani pulogalamu ya chakudya. Onjezerani kanyumba kanyumba ndikusakaniza mpaka yosalala. Ikani kusakaniza mu mbale yaikulu. Yikani apulo, kasupe anyezi, tchizi, tchere, ndi tsabola. Lembani poto lophika ndi mafuta. Ikani supuni imodzi ya chisakanizo pa tizigawo ta mbatata ndi kukulunga. Ikani cannelloni mu mbale ndi msoko pansi. Cannelloni ikhoza kusungidwa mufiriji usiku wonse. Musanayambe kuphika, ayenera kubweretsa kutentha. Lubricate cannelloni ndi mafuta. Kuphika kwa mphindi 10 mpaka 15. Fukani ndi mtedza ndi tchizi za Parmesan.
Mapemphero: 4