Cannelloni of housewife

First you thaw the spinach, putting them in a small saucepan with salted boiling water and low lasciandoveli until the block has completely melted.

At this point drain spinach (using a very fine strainer, otherwise it would lose much of the vegetables, finely chopped already), rimetteteli in their casserole and let them dry well on fire.

Then transfer to a bowl and let cool.

Now you can prepare the dough: put the flour on the work surface, sprinkle with salt, break in half the eggs and begin to work the ingredients with your fingertips, then knead by more vigorously as soon as thoroughly mixed.

Handled well the dough for about 15 minutes, occasionally the pastry Board dusted with flour, then make it into a ball and put it to rest, covered with a damp cloth, for 30 minutes.

In this meantime clean the brain and the strands and place over heat a large saucepan full of salted water, which will then cook the dough (make sure that the water comes to a boil when you ready part of the lasagna).

To clean the brain, put it to soak in warm water, or even under running water, and gently remove the blood film that covers it; do the same with the strands, which can be the red skin that envelops them.

Then grate or finely chop the onion, place it in a pan with 60 g of butter, let it dry, then join the brain and fragmented interests and let them cook for about 10 minutes, salandoli and pepandoli (and bake keep on rimestarli with spappolandoli as a fork after cooking should be reduced nearly to mush).

Then put them, with their seasoning in a bowl of spinach, add an egg and two good handfuls of Parmesan.

Mix well all the ingredients and cover, waiting to use the filling.

Flour the work surface, remove one-third of the pasta dough and roll it out with a rolling pin into a thin pastry, then ricavandovi cm rectangles 12 x 8 that profile, as they are ready, on a floured cloth.

Do so until you have exhausted all the paste, then cook the lasagna, a few at a time, in boiling water; drain after a few minutes, pass through quickly under cold water and place on paper towels moistened and well wrung.

When all are ready, cover while you prepare the sauce.

Melt the butter in a small saucepan, add the flour, stirring well with a wooden spoon to prevent the formation of lumps, then dilute with hot salty broth just (because the broth is tasty) and, always stirring.

Let thicken the sauce for 10 minutes.