Ingredients
- 500 g milk
- 400 g sweet creamy gorgonzola
- 250 g ricotta
- 250 g romanesco broccoli with florets
- 60 g shelled and peeled pistachios
- 30 g butter
- 30 g flour
- 16 pcs dry cannelloni
- 1 pc egg
- nutmeg
- Parmigiano Reggiano Dop
- extra virgin olive oil
- salt
- pepper
For the recipe of cannelloni stuffed with gorgonzola and ricotta, mix the ricotta with the gorgonzola, without the crust, 40 g of grated Parmesan and the egg. Season with plenty of black pepper and a pinch of salt. Mix everything and collect the mixture in a pastry bag.
FOR THE BESCIAMELLA: Melt the butter in a saucepan, then add the flour and cook for 3-4 minutes. Add the cold milk, stir and bring to a boil. Cook, stirring constantly, for about 10 minutes, add salt and flavor with plenty of grated nutmeg.
FOR CANNELLONI: Pour 2-3 tablespoons of béchamel in an oven-proof dish suitable to contain the 16 cannelloni in size. Fill the cannelloni with the filling and place them in the pan next to each other. Cover them with the remaining béchamel and sprinkle with more grated Parmesan. Cover the pan with aluminum foil and bake at 190 ° C for 30 minutes. Then remove the aluminum and let it brown at 200 ° C for about 10 minutes. Meanwhile boil the broccoli, dipping it in boiling salted water for 6-8 minutes; drain and season with a little oil. Serve the cannelloni with the broccoli florets and the chopped pistachios.
