INGREDIENTS
- For the mass:
- – Milk 1/2 L.
- – Eggs 2 items.
- – Flour 000 250 g.
- – Sal 1 cda.
- – Paprika or pepper w/n
- For the filling:
- – Oil.
- – White onion 2 items.
- – Inexperienced onion 1 unit (A part of the stalks finely chopped).
- – Crimson bell pepper.
- – White wine a splash.
- – Positive salt.
- – Floor black pepper.
- – Ricotta 200 g.
- – Chopped parsley 3 tbsp.
- – Tomato sauce with basil.
- – 1 bundle of chard.
- For the sauce:
- – Butter 2 tbsp.
- – Flour 2 tbsp.
- – Milk 1/2 L.
- – Positive salt.
- – White pepper.
- – Nutmeg.
- – Coarse grated cheese 200 g.
- – Ketchup.
What’s higher than some good home made pasta! This time a superb stuffed dish: Ricotta and chard cannelloni au gratin.
PROCEDURE:
For the pancakes:
1. Make a liquid paste, which is neither extra nor lower than that which corresponds to pancakes or crepes with a mix of flour, egg and milk.
For the filling:
1. In a frying pan or saucepan over warmth with oil, cook dinner the onions, stalks and bell pepper (all chopped). Stir continually with a picket spoon and verify the seasoning with tremendous salt.
2. After two extra minutes, carry the cooking backside with the white wine. Cook dinner till all of the liquids evaporate properly.
3. Add the greening.
4. However, in one other pan, sauté the finely chopped chard with garlic and oil and let it cool.
5. In a container, place the ricotta, salt, pepper, nutmeg, chard and the sautéed greens, combine properly and put aside.
For the sauce:
1. Place the butter in a saucepan and soften it over low warmth.
2. Add the flour and stir with a picket spoon for a minute in order that the flour cooks.
3. Then we pour the milk, ideally sizzling, and produce it to a mild boil. 4. Assemble the cannelloni and bake within the oven with the tomato sauce, the white sauce and the cheese.
