Beer Cannelloni is a tasty and original first course, perfect for those who love to experiment in the kitchen. The beer béchamel gives a unique flavor to this traditional recipe.
Clean the spinach and boil them in salted water. Drain and squeeze them to remove excess water.
In a bowl, mix spinach, ricotta, egg, salt, pepper, nutmeg, and grated cheese.
Bring a large pot of salted water to a boil and blanch the cannelloni for 2-3 minutes.
Fill the cannelloni with the prepared mixture using a piping bag.
Place the cannelloni in a baking dish with a base of beer béchamel. Alternate layers of cannelloni and béchamel.
Sprinkle with grated cheese and bake at 180°C for 20-30 minutes.
Piping bag
Baking dish
Store in the refrigerator for up to 2 days in an airtight container.
The beer béchamel can be prepared following a specific recipe for the best result.
Italia, Emilia Romagna
| Energy (kcal) | 123.58 |
| Carbohydrates (g) | 3.64 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 8.14 |
| of which Saturates (g) | 2.62 |
| Protein (g) | 8.92 |
| Fiber (g) | 0.34 |
| Sale (g) | 0.13 |
