Cannelloni à Milanese

Name: Cannelloni à Milanese
Yield: 4
Ingredients: 4 sheets of lasagna noodle dough; 1/2 teaspoon of olive oil; to taste salt; 8 slices of mozzarella cheese; 8 tablespoons of mustard; 8 slices of prosciutto; 2 beaten eggs; pancake flour for dredging; oil for frying; Sauce:; 2 minced garlic cloves; 1 tablespoon of olive oil; 1 cup of washed spinach leaves; 2 tablespoons of wheat flour; 1 cup of water; 1/2 teaspoon of lemon juice

1
4 sheets of lasagna noodle dough
2
1/2 teaspoon of olive oil
3
to taste salt
4
8 slices of mozzarella cheese
5
8 tablespoons of mustard
6
8 slices of prosciutto
7
2 beaten eggs
8
pancake flour for dredging
9
oil for frying
10
Sauce:
11
2 minced garlic cloves
12
1 tablespoon of olive oil
13
1 cup of washed spinach leaves
14
2 tablespoons of wheat flour
15
1 cup of water
16
1/2 teaspoon of lemon juice

Ingredients

1
4 sheets of lasagna noodle dough
2
1/2 teaspoon of olive oil
3
to taste salt
4
8 slices of mozzarella cheese
5
8 tablespoons of mustard
6
8 slices of prosciutto
7
2 beaten eggs
8
pancake flour for dredging
9
oil for frying
10
Sauce:
11
2 minced garlic cloves
12
1 tablespoon of olive oil
13
1 cup of washed spinach leaves
14
2 tablespoons of wheat flour
15
1 cup of water
16
1/2 teaspoon of lemon juice

Directions

1
Cook the lasagna noodle dough sheets in boiling salted water, then cut them in half
2
Place 1 slice of mozzarella cheese on each noodle half
3
Spread 1 tablespoon of mustard over the cheese
4
Top with 1 slice of prosciutto and roll up the noodle
5
Dredge the rolled noodle in beaten eggs and pancake flour
6
Fry the noodle in hot oil until golden, then drain on paper towels
7
Serve with the following sauce: sauté the garlic cloves in olive oil until golden, then add spinach leaves and cook until wilted, adding wheat flour and water gradually, whisking constantly, and finishing with lemon juice
8
Serve for 4 people.