INGREDIENTS
- For the pancakes:
- – Flour 0000 8 tbsp
- – Egg 4
- – Water 200 cc
- – Spinach ½ tied
- – Albaha ½ atado
- – Salt to style
- Stuffed:
- – Olive oil
- – White sauce (30 flour + 30 butter + 500 cc of milk)
- – 500 grams of ricotta
- – Onion 1
- – Nut
- – Garlic 2 cloves
- – 200 gr of cooked ham
- – Salt and pepper
- – Nutmeg
- Further:
- – Tomato sauce
- – White sauce
- – Basil
- – Parsley
– For the pancakes, mix the eggs, spinach, basil, salt, flour and water. Add water or flour as needed. Reserve within the fridge, lined, for half an hour.
– Stir and make the pancakes in a pan.
– For the filling, sauté the chopped onion and garlic.
– Chop the cooked ham and in a bowl combine it with the sautéed substances plus the ricotta, 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, organize them on a platter.
