1 homemade pasta recipe
Filling:
2 tablespoons of olive oil
1/4 cup of finely chopped onion
1 tablespoon of minced garlic
1 hand full of cooked spinach, drained, squeezed, and finely chopped
2 tablespoons of butter
1/2 kilogram of ground meat
2 chicken thighs
5 tablespoons of grated Parmesan cheese
2 tablespoons of milk or heavy cream
2 slightly beaten eggs
1/2 teaspoon of oregano
salt and pepper to taste
White sauce:
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
1 cup of milk
1 cup of fresh heavy cream
salt and pepper to taste
Covering:
3 cups of tomato sauce
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter, cut into small pieces
1 homemade pasta recipe
Filling:
2 tablespoons of olive oil
1/4 cup of finely chopped onion
1 tablespoon of minced garlic
1 hand full of cooked spinach, drained, squeezed, and finely chopped
2 tablespoons of butter
1/2 kilogram of ground meat
2 chicken thighs
5 tablespoons of grated Parmesan cheese
2 tablespoons of milk or heavy cream
2 slightly beaten eggs
1/2 teaspoon of oregano
salt and pepper to taste
White sauce:
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
1 cup of milk
1 cup of fresh heavy cream
salt and pepper to taste
Covering:
3 cups of tomato sauce
4 tablespoons of grated Parmesan cheese
2 tablespoons of butter, cut into small pieces
To prepare the filling: heat the olive oil
Add the onion and garlic, cook over medium heat, stirring frequently, for 7 or 8 minutes
Add the spinach and cook, continuing to stir for another 3 minutes
The mixture should be almost dry
Place the mixture in a bowl
In the same pan, melt 1 tablespoon of butter and lightly brown the ground meat, stirring constantly
Add the spinach mixture
In the same pan, melt another tablespoon of butter and fry the chicken thighs, turning them frequently for 3 to 4 minutes
Cut them into small pieces
Add them to the spinach mixture
Add the Parmesan cheese, cream or milk, eggs, and oregano
Mix well and season to taste
To prepare the white sauce: melt the butter
Remove from heat and add the flour
Mix well
Add the milk and heavy cream all at once, stirring vigorously
Return to heat and stir until it comes to a boil
Reduce heat and cook for another 2 minutes, continuing to stir
Remove from heat and season to taste
To prepare the pasta: on a floured surface, roll out the pasta until it is very thin
Cut it into 36 rectangles of approximately 5 x 7 cm
Place enough salted water in a pot over high heat and when boiling well, add the pasta pieces
Stir gently with a wooden spoon
Cook for 5 minutes
Drain, let cool slightly, and then spread on paper towels to dry
Place 1 tablespoon of filling at one end of each pasta piece
Roll it up
Place a thin layer of tomato sauce in a shallow baking dish, arrange the cannelloni alongside each other over the sauce
Cover with white sauce and top with the remaining tomato sauce
Dust with grated Parmesan cheese and butter the pieces
Bake at moderate temperature for 20 minutes.
