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

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.