Cannelloni are one of the most loved dishes by Italians, they were invented in Amalfi and are also very popular abroad. They are stuffed in many ways I propose my version.
Time of realization: 1 hour
Degree of difficulty (1 to 5): 2
Ingredients for 15 crêpes
For the crêpes
3 eggs
250 g flour
500 ml of milk
100 g boiled spinach
butter to grease the pot to taste
For the stuffing
500 g of ricotta
2 egg whites
100 g of grated Parmesan cheese
sale
pepper
Procedure for making the Cannelloni with ricotta and spinach crepes
For the crêpes
Start by breaking the eggs into a bowl, mix with a fork and combine the milk with the sifted flour. Add the pureed spinach. Then with the whisk mix vigorously until a homogeneous mixture is obtained. Cover the bowl with cling film and let it rest for at least 30 minutes. After the time has elapsed, heat a non-stick pan and grease it with a knob of butter. Once the temperature is reached, pour a ladle of dough, enough to cover the surface of the pan.
Rotate until the mixture is evenly distributed and cook for about 1 minute. Turn and cook the other side as well. Once the first is cooked, transfer it to a plate. Repeat this operation until the dough is finished.
For the stuffing
In a bowl, mix all the ingredients, put a generous spoonful of filling in the center of each crêpes and close. Place them in a baking dish, put a little sauce, some bechamel and bake for half an hour at 180 ° C.
The recipe was made by Delia Ciriello.
based on 6 Review (s)
