Housewife's cannelloni are a first course typical of Italian culinary tradition. This recipe uses a homemade pasta sheet and a delicious filling made with frozen chopped spinach, calf brain and veal fillets. Everything is enriched with béchamel sauce and a generous sprinkling of grated Parmigiano cheese. A rich and tasty dish that will win over every palate.
First of all, thaw the spinach by putting it in a small saucepan with a tiny amount of boiling salted water and leave it there until the block has completely melted
At this point drain the spinach (using a very fine strainer otherwise much of the finely chopped greens would be lost), return them to their saucepan and dry them well over the heat
Then transfer them to a bowl and let them cool
Now you can prepare the dough: make a well of the flour on the work surface, sprinkle it with salt, break the eggs into the center and start working the ingredients with your fingertips, then knead more vigorously as soon as they are well combined
Knead the dough well for about 15 minutes, dusting the work surface with flour from time to time, then shape it into a ball and let it rest covered with a damp cloth for 30 minutes
In the meantime, clean the calf brain and veal fillets and put a large pot of salted water on the stove that you will use to cook the pasta later (make sure the water comes to a boil when you already have some of the lasagna sheets ready)
To clean the brain, soak it in lukewarm water or even under running water
Pasta cutter
Frying pan
Bowl
Pot
Italy
| Energy (kcal) | 119.66 |
| Carbohydrates (g) | 13.48 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 4.42 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 6.96 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.16 |
