Cannelloni alla besciamella is a delicious and creamy first course, perfect for a special lunch or dinner. This recipe involves using egg pasta filled with a delightful mix of roasted veal, cooked ham, and spinach. The dish is then enriched with a smooth and stringy béchamel sauce. The cannelloni are baked in the oven until they have a golden and crispy surface. Serve them hot and accompany them with a good wine for an unforgettable culinary experience.
Cannelloni with Bechamel Sauce
Ingredients
- ==== Egg Pasta Egg Pasta
- 200 G Roast Veal Roast Veal
- 1 Slice Cooked Ham Cooked Ham
- 300 G Spinach Spinach
- 1 Egg Egg
- ==== Bechamel Sauce Bechamel Sauce
- 2 Tablespoons Grated Cheese Grated Cheese
- ==== Butter Butter
- ==== Salt Salt
- ==== Pepper Pepper
Instructions
- Boil the spinach in salted boiling water for a few minutes, then drain and pass through a food mill until smooth.
- Finely chop the roast veal and cooked ham.
- In a bowl, mix the chopped meat, chopped cooked ham, and passed spinach. Add two tablespoons of grated cheese and the egg. Mix everything well and season with salt and pepper to taste.
- Prepare the egg pasta following the basic recipe. Roll out the dough and cut it into large rectangles.
- Prepare a slightly runny bechamel sauce.
- In a pot, bring plenty of salted water to a boil. Cook a few rectangles of pasta at a time for about 6-7 minutes, until al dente. Drain and place them on a damp, wrung-out kitchen towel to dry.
- On each rectangle of pasta, distribute some of the previously prepared filling and some bechamel sauce. Roll up the rectangles to form the cannelloni.
- Butter a baking dish and arrange the cannelloni in an orderly manner.
- Cover the cannelloni with a layer of bechamel sauce and sprinkle the surface with some butter flakes.
- Bake the baking dish in a preheated oven at 200°C (400°F) and gratin the cannelloni for about 20 minutes, until the surface is golden and crispy.
- Remove the baking dish from the oven and let the cannelloni rest for 5 minutes before serving.
- The cannelloni with bechamel sauce are ready to be enjoyed! Serve them with a good wine such as Lambrusco Di Sorbara DOC, Cesanese Di Affile “Amabile” DOC, or Lizzano Rosso “Giovane e Frizzante” DOC.
Notes
Sprinkle grated cheese on top of the cannelloni before baking for an extra burst of flavor.
