3 carrots 2 courgettes 2 green peppers 1 red pepper 2 leeks 15 green beans 1 onion 400g of traditionally-made semi-cured Mahon-Menorca Cheese 5 basil leaves 8 sheets of cannelloni pasta Oil Garlic Aragonese black olives For the tomato and onion sauce: 2 onions 15 red vine tomatoes Garlic Oil For the cheese sauce: 250g of uncured Mahon-Menorca cheese ? litre of milk 0.3 litres of cream Traditionally-made cured Mahon cheese for grating

Boil the sheets of pasta and put on one side. Wash the vegetables, chop them into tiny pieces and mix them. Chop two cloves of garlic and about 10 or 12 Aragonese black olives. Lightly fry the garlic and olives. Add the vegetables and cook on a high heat, stirring continuously, for 4 or 5 minutes. Add the basil and remove from the heat. Once the mixture has cooled, fill the pasta sheets with the vegetables and semi-cured cheese (cut into rectangular pieces the same size as the cannelloni). Put on one side. To make the tomato and onion sauce, chop the garlic and onion, and fry them lightly. Then add the chopped, milled tomato. Cook on a low heat for about 45 minutes and add salt and sugar to taste. For the cheese sauce, put the milk and cream in a saucepan to boil. Add the cheese and leave for a few more minutes on the heat. Beat the mixture, sieve it and season to taste. Put on one side.

Place the cannelloni on a baking tray and bake for 10 minutes at 150ºC. Heat the cheese sauce and tomato and onion sauce. Lastly, grate the cured cheese on top of it all.