Cannelloni with white sauce
Instructions
Cook spinach, drain them, then toss them to the knitting mill.
Chop the flesh and ham.
Mix meat, ham and spinach, add two tablespoons of grated cheese, mix with egg, adjust salt and pepper.
Prepare the dough.
Roll the dough and cut it into large rectangles.
Make a béchamel sauce a little fluid.
Meanwhile, boil in salted water to a boil, for about 6-7 minutes a few rectangles of dough at a time.
Drain them on a wet kitchen towel and squeezed.
On each rectangle, place some stuffing and a bit of bechamel sauce and roll up.
Align the cannelloni in a buttered baking dish, cover with a thin layer of bechamel sauce, sprinkle the surface with some butter flakes.
Do Browning in the oven at 200 degrees for 20 minutes.
Set aside to rest 5 minutes, then accompanying Wines: Lambrusco Di Sorbara DOC, Cesanese Di Affile "lovable" DOC, Lizzano Rosso "Young and sparkling" DOC.
Ingredients and dosing for 4 persons
- Type egg pasta dough
- For the filling:
- 200 g of roast veal
- 1 slice of ham
- 300 g of spinach
- 1 egg
- Bechamel
- 2 tablespoons of grated cheese
- Butter
- Salt
- Pepper