Preparation time: 15 minutes
Cooking time: 45 minutes
This recipe comes originally from Piedmont, specifically the region of Limone.
Cannelloni, pasta tubes stuffed with meat, are ancient in origin. In the past, the pasta was made from water, wheat and salt. It was cut into rectangles, rolled around a filling and cooked.
Traditionally cannelloni were topped with a meat ragu. a staple of Italian gastronomy made with vegetables, tomatoes and ground meat - commonly called "spaghetti sauce."
You can use leftover roast veal to prepare this recipe. Grind the same quantity of veal with the ham and spinach. The bechamel sauce can be flavored with a pinch of nutmeg, if desired.
- Wilt the spinach in a little water over medium heat - this takes very little time and preserves all the vitamins in the spinach, because it doesn't require draining. Chop it finely by hand or in a food processor.
- In a large skillet, heat the crushed whole clove of garlic (it will be removed later) in 2 tbsp. oil; let it color lightly. Add the rosemary and ground veal; sauté for a few minutes, breaking the meat up with a fork. Add a little white wine; continue cooking until evaporated. Remove the garlic clove. Season with salt and pepper and set aside.
- Off the heat, add the cooked ham, spinach (from step 1), 60 g (2 oz.) grated gruyere and the beaten egg to the veal mixture (from step 2).
- Stuff the cannelloni using a small spoon or a piping bag.
- Butter or oil a large gratin dish; pour in half of the bechamel; arrange the cannelloni in a tight row on top; cover with bechamel and sprinkle with the remaining 20 g gruyere.
- Bake in a 180° C / 350° F oven for 30-35 minutes.
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