INGREDIENTS
- Sal
- Pepper
- Pancakes:
- Egg 4
- Milk 500 cc
- Flour 0000 250 grs
- Butter 40 grams
- Stuffed:
- Spinach 3 packages
- Ricotta 500 grs
- Parmesan cheese 200 grs
- White sauce:
- Milk 1 liter
- Butter 60 grs
- Flour 0000 60 grs
- Nutmeg
- Tomato sauce:
- Pear tomato 2 kilos
- Garlic 4 cloves
- Corn oil
For the pancakes, course of all of the elements, cowl and reserve within the fridge, coated, for half-hour.
Take ladles and make the pancakes spherical and spherical, buttering the pan every time.
For the white sauce, soften the butter in a sizzling pot, add the flour and combine. Dilute with milk little by short time stirring continually till the specified consistency is achieved. Season with salt, pepper and nutmeg
For the tomato sauce, brown the minced garlic and add the peeled and diced tomatoes. Scale back to a simmer.
For the filling, steam the spinach and chop. Combine with the ricotta and some tablespoons of white sauce, grated cheese, salt and pepper.
To assemble, fill the cannelloni, place on a tray with tomato sauce base, cowl with tomato sauce and white sauce. Gratinate.
