INGREDIENTS
- For the pancakes:
- – Flour 0000 8 tbsp
- – Egg 4
- – Water 200 cc
- – Salt to style
- Stuffed:
- – Olive oil
- – White sauce (30 flour + 30 butter + 500 cc of milk)
- – 1 bunch of spinach
- – Onion 1
- – Garlic 2 cloves
- – ½ shredded cooked rooster
- – Salt and pepper
- – Nutmeg
- Further:
- – Tomato sauce
- – White sauce
- – Basil
- – Parsley
– For the pancakes, combine the eggs, salt and flour with the water.
– Add water or flour as needed. Reserve within the fridge, coated, for half an hour.
– Stir and make the pancakes in a pan.
– For the filling, sauté the chopped onion and garlic, add the rooster with the chopped spinach and season by including the white sauce in order that the filling is creamy however not liquid.
– To assemble, stretch out on the desk and fill after which wrap forming a cannelloni.
– As they’re assembled, prepare them on a platter
