Ingredients
- 500g dried cannelloni shells
- 2 qty medium Béchamel Sauce (with cheese added to the sauce)
- 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
- Cannelloni alla Besciamella (Cannelloni with Meat and Béchamel Sauce)
- 2 qty Basic Savoury Mince (bolognaise variation)
- 1 cup parmesan, grated
- 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
- 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
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