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Ingredients

• 500g dried cannelloni shells
• 2 qty medium Béchamel Sauce (with cheese added to the sauce)
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• Cannelloni Ripieni (Spinach and Ricotta)
• 500g fresh ricotta cheese
• 150g fresh spinach, cooked, drained and chopped finely
• 2 qty’s Basic Tomato Sauce (Nepoletana variation)
• 1 cup parmesan, grated
• Flaked salt, to taste
• Freshly ground black pepper, to taste
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• Cannelloni alla Besciamella (Cannelloni with Meat and Béchamel Sauce)
• 2 qty Basic Savoury Mince (bolognaise variation)
• 1 cup parmesan, grated
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• Cannelloni all Etrusca (Mushroom Cannelloni)
• 50g parmesan, freshly grated
• 300g mushrooms (a mixture of button, field, Swiss brown and oyster)
• 75g gruyere, finely diced
• 50g prosciutto, shredded
• Milk
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• Cannelloni di Mare (Seafood Cannelloni)
• 600g fish and seafood (use a mixture of prawns, calamari, white fish, oysters and salmon, all boned or shelled, and diced)
• 1 stalk celery, chopped
• 1 clove garlic, chopped
• White wine
• ¼ cup parmesan, freshly grated
• 1 sprig fresh thyme
• 1 bunch flat leaf parsley, finely chopped
• Zest of 1 lemon zest
• Olive oil
• Flaked salt, to taste
• Freshly ground pink peppercorns, to taste

Description

Blackbook Cooking