Artichoke Cannelloni

Name: Artichoke Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italia
Ingredients: 12 Cannelloni (Cannelloni-type pasta); 250 g Veal Pulp; 200 g Broth; 50 cl Béchamel; 2 tablespoons Flour; 100 g Dry White Wine; 20 g Butter; 100 g Parmesan Cheese; 1 Egg; 4 Large Artichokes; 1 Spring Onion; 1 clove Garlic; to taste Parsley; 2 tablespoons Olive Oil; 1 pinch Nutmeg; to taste Salt

@tuduu

Category: First courses

Artichoke cannelloni is a tasty and delightful dish, perfect for those who love the intense flavors of artichokes. The veal filling combines with the delicacy of artichokes, enriched by a creamy and flavorful béchamel sauce. The cannelloni are then gratinated in the oven with Parmesan cheese to create an irresistible golden crust. A dish that captivates at the first taste and will leave your guests satisfied.

Difficulty: Medium

Cooking time: 40 minCooking: 40 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Cannelloni (cannelloni-type pasta)12
Veal pulp250g
Broth200g
Béchamel50cl
Flour2tablespoons
Dry white wine100g
Butter20g
Parmesan cheese100g
Egg1
Large artichokes4
Spring onion1
Garlic1clove
Parsleyto taste
Olive oil2tablespoons
Nutmeg1pinch
Saltto taste

Purchasable products

Bontà di Brodo vegetable concentrated broth 100g

1 product

£ 3.14

Truffle Butter 80g - artisanal specialty

1 product

£ 8.42

Fermented Black Garlic 3-4 bulbs 100g

1 product

£ 12.66

Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

1 product

£ 18.78

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 10
Finely chop the onion, garlic, and parsley and let them soften in butter and two tablespoons of oil
STEP 2 OF 10
Add the cleaned and thinly sliced artichokes and minced meat, sprinkle with wine and let it evaporate
STEP 3 OF 10
Sprinkle with flour and mix
STEP 4 OF 10
Add a pinch of nutmeg and salt, then pour in the broth
STEP 5 OF 10
Cook until you obtain a dry mixture
STEP 6 OF 10
Pass everything through a meat grinder
STEP 7 OF 10
Incorporate the egg, Parmesan, and béchamel into the mixture
STEP 8 OF 10
Boil the cannelloni and fill them with the artichoke mixture
STEP 9 OF 10
Align them in a buttered baking dish and bake in the oven at 200 degrees for 20/25 minutes
STEP 10 OF 10
Serve

Suggestions

Frying Pan
Saucepan
Pot
Grater
Cutting Board

General Information

Storage notes

Store leftovers in the refrigerator for up to 2 days.

More information

Typical dish of Tuscan culinary tradition

Origin

Italia, Toscana

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	140.59
Carbohydrates (g)	12.86
of which Sugars (g)	1.99
Fat (g)	5.92
of which Saturates (g)	1.76
Protein (g)	7.93
Fiber (g)	1.67
Sale (g)	0.09

Proteins
7.93g·28%
Carbohydrates
12.86g·45%
Fats
5.92g·21%
Fibers
1.67g·6%