- 1 L Milk
- 650 g Veal shoulder meat
- 270 g Boiled and squeezed spinach
- 60 g flour
- 12 Dried Lasagna 15×21 cm
- Grated Parmesan
- Dry white wine
- Extra virgin olive oil
Collect 40 g of butter in a saucepan, 4 tablespoons of oil, a sprig of rosemary, 2 bay leaves, an onion, half a carrot and half a chopped stalk of celery and the meat cut into cubes. Cook for 15 ′, until the meat is browned, then add 2 large glasses of wine, salt and pepper; cover, cook for another 20-25 ′, then let it cool in the covered saucepan. At the end, move everything to the mixer, obtaining a fairly fine chop.
Chop the spinach and sauté in a pan for 2-3 ′ with a chopped onion and a knob of butter. Cook 60 g of butter and 2 ′ flour in a casserole, mixing them well, add the milk, all at once and, working continuously with a whisk, cook for 5 ′ from the rising of the boil, seasoning with salt and nutmeg (béchamel) ).
Mix the minced meat, 5 tablespoons of Parmesan, a grating of nutmeg and the spinach with your hands, then soften the mixture with a few tablespoons of bechamel (filling). Boil the lasagne, transfer them to cold water, then, using a pastry bag with a large nozzle, place a strip of filling on the short side; roll the lasagna and cut the obtained cannelloni in half.
Distribute the 24 cannelloni in a baking dish on a base of béchamel, sprinkle with other béchamel, sprinkle with parmesan cheese and season with a few tablespoons of melted butter. Bake the cannelloni at 250 ° C for about 15 minutes.
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