How to make Baked Canelloni


Everybody knows the "Canelloni al Forno" and at lest had eat ones in life.

This recipe is a true classic of the Italian Cuisine, but I have done with two farce to put both in the pot, a rustic and an even more delicate. I tell you how:


Dough: 500 g flour - 5 eggs - salt
Sauce besciamella : a liter of milk - 80 g butter - 70 g flour-nutmeg - Parmigiano Reggiano - salt
Filling: 250 g of Ricotta - 200 g squacquerone (soft cheese) - 100 grams of Parmigiano Reggiano - an egg - salt
First filling: Spinacci
Second filling: Lardo the colonnata - Treviso Radicchio
Sauce: A couple of tablespoons of tomato paste
To complete: Butter - Parmigiano Reggiano

Classic Canelloni

Canelloni with lardo di colonnata and radicchio Trevigiano


Mix well eggs, flour, spread the pasta with the rolling pin, take it up to 2-3 mm in height, then cut rectangles of 10 cm for 15.
Make a pot of boiling salted water with a little oil and cook the pasta rectangles, a few at a time, for 1-2 minutes (the pasta should not scuocere), drain and put in a container with cold water for stop firing, spread it on a dry cloth and dabbing with a cloth.
Prepare the bechamel sauce with milk, butter handled with the flour, salt, cook for 10 minutes, 2 or 3 tablespoons of cheese, nutmeg.
Place the rectangles of dough on cutting board, lay in the middle of a strip filled classic
(add in some spinach previously boiled with little water and chopped fine, in others put a slice of bacon and radicchio first cooked in a pan with a little oil and salt)
close to form the cannelloni.
Take a baking pan, butter the bottom and then a layer of cannelloni, pour the sauce and a spoonful of tomato sauce. Cover all with a sprinkling of grated cheese. Completed, bake at 180 degrees for 40 minutes, until everything is well gratinato.Let stand for ten minutes and serve.

Buon Appetito


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article