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CANNELLONI
Preparing the fi lling:
Cut the celery and leek into julienne strips and
sauté them in a casserole dish with the olive
oil. Add the cubed meat then season with salt
and pepper. Add the spinach and the chopped
tomato. Cook until the cooking juices have
evaporated. Add the stock and fi nish cooking
the meat. The fi lling must be soft but not too
runny. Blend the mixture, add the whole egg,
the parmigiano cheese and the nutmeg. Mix
well.
To make the bechamel sauce:
Melt the butter, pour in the fl our, mixing
thoroughly all the time to prevent any lumps
forming. Add the milk a little at a time and
continue cooking, stirring constantly until the
sauce reaches the desired consistency. Once
cooked, season with a little salt and grated
nutmeg.
With the aid of a piping bag, fi ll the pasta
sheets and roll them up. Cut the cannelloni to
the desired size.
Butter the glass dish and spread a ladle of
sauce over the bottom. Arrange the cannelloni
in the dish and cover with the remaining sauce.
Sprinkle with parmigiano cheese and dot with
a few knobs of butter.
Select “CASSEROLE” from the “RECIPES” menu
then the “CANNELLONI” recipe and confi rm.
Notes:
__________________________________________
Preparation: 1 hour
Cooking time*: 25-40 min
Recommended equipment:
Rectangular glass dish
(35x 25 cm approx.)
Tips and variations:
You can use the crêpes filling
(spinach and ricotta) for the
cannelloni if you like.
6
CASSEROLE
Serves 4
250 g of fresh pasta sheets for cannelloni or lasagne
60 g of parmigiano cheese ( 30 g for the fi lling)
a few knobs of butter
For the fi lling:
70 g of leeks
30 g of celery
3 tablespoons of olive oil
350 g of minced beef (prime lean beef)
200 ml of stock
80 g of spinach
60 g of fresh tomato
1 egg
30 g of parmigiano cheese
For 300 g of bechamel sauce:
(alternatively, you can use shop-bought
ready made bechamel sauce)
30 g of butter
30 g of fl our
0.5 l of milk
salt, nutmeg
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)
8


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