By cannolo lasagnette
Instructions
Carefully clean the biete, wash them under running water, deprive white coasts and put what's left in a saucepan, simmer the biete with only residual washing water and a pinch of salt for 10 minutes at moderate heat and covered container.
When will become tender, drain biete, strizzatele with care and put them in the machine to collecting it all in a bowl, adding the ricotta already crushed along with the cream, salt, a rub of nutmeg and ground pepper; stir the ingredients until mixture is homogenous.
Having done this, boil lasagna in a pot full of boiling salted water, you added two tablespoons of olive oil: this will prevent the lasagnette of sticking together; drained after 6-7 minutes and stendetele on some tea towels to dry thoroughly.
Once this is done, each lasagna rolled on itself lengthwise, forming many spiral rods that adagerete as in a round baking dish, next to each other.
Each cylinder stuffed with ricotta-based compound and biete; Sprinkle with the grated Parmesan, wet with butter, melt in a pan aside, and passed to the already warm oven (180 degrees) for 15 minutes.
After this time, remove the baking dish from the oven and bring it directly to the table.
Ingredients and dosing for 4 persons
- 300 g of type egg lasagna pasta (3 cm high)
- 200 g of ricotta
- 300 g of biete
- 1/2 cup of cooking cream
- 1 rub of nutmeg
- 50 g of butter
- 2 tablespoons of olive oil
- 4 tablespoons of grated parmesan cheese
- Salt
- Minced 1 of pepper