A recipe from the Piedmont cooking tradition (to be precise, from Limone): a true gourmet delight.
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INGREDIENTS |
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Cannelloni La Collezione Barilla |
12 |
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Whole milk |
700 |
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g |
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Frozen spinach |
300 |
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g |
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Ground veal pulp |
300 |
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g |
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Grated gruyere cheese |
80 |
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g |
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Butter |
40 |
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g |
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Wheat Flour |
40 |
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g |
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Egg |
1 |
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Garlic |
1 |
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clove |
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Ham |
2 |
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slices |
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Olive oil |
2 |
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tablespoons |
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Rosemary |
1 |
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stick |
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Dry white wine |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cook the spinach in salted water for about ten minutes. Drain and strain through a vegetable strainer. |
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| 2. |
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In a deep, wide pan, heat two tablespoons of oil with a crushed clove of garlic (remove before adding the other ingredients) and a twig of rosemary. Add the veal and brown for a few minutes. Pour in a splash of white wine, then allow it to evaporate. Add salt and pepper, then remove the pan from the stove. |
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| 3. |
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Prepare the béchamel by melting the butter in a saucepan, then stir in the flour. Pour in boiling milk, then bring the mixture to a boil while stirring continuously. Add salt, then keep on the boil for 3-4 minutes. |
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| 4. |
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Chop the ham into pieces and add to the veal and the spinach; add 60 gm of grated gruyere cheese, then stir in an egg. Add salt and pepper to taste. |
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| 5. |
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Using a spoon, fill the Cannelloni La Collezione Barilla, arrange them in an oven dish on a layer of béchamel. Cover the Cannelloni with the remaining béchamel, then sprinkle with the rest of the gruyere. |
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| 6. |
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Put the dish in an oven heated to 180°C for 30-35 minutes. |
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CHEF'S NOTE |
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Use roasted veal left-overs instead of the ground veal, chopped into pieces with the ham and the spinach.
Add a pinch of nutmeg to the béchamel for extra flavour.
Use a pastry funnel to fill the Cannelloni. |
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For this delicate, sweetish recipe with medium structure and persistence, a medium-bodied, fresh and fruity white wine is recommended, such as a Cinqueterre bianco or a Blanc de Morgex Valle d'Aosta. |
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