Homemaker's cannelloni is a traditional Italian first course. This recipe uses homemade pasta sheets and a delicious filling made of chopped frozen spinach, veal brain, and veal sweetbreads. It is all enriched with béchamel sauce and a generous sprinkle of grated Parmesan cheese. A rich and tasty dish that will win over all palates.
First, defrost the spinach by placing it in a small saucepan with a little salted boiling water and leaving it until the block is completely melted
At this point, drain the spinach (using a very fine sieve, otherwise much of the already finely chopped vegetable 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 pasta: place the flour in a mound on the work surface, sprinkle it with salt, break the eggs in the middle, and start working the ingredients with your fingertips, kneading more vigorously once they are well combined
Knead the dough well for about 15 minutes, occasionally dusting the work surface with flour, then form it into a ball and let it rest covered with a damp cloth for 30 minutes
In the meantime, clean the brain and sweetbreads and put a large pot of salted water on the heat, which you will later use to cook the pasta (make sure the water comes to a boil when you already have some of the lasagna ready)
To clean the brain, soak it in lukewarm water or even under running water
Pasta Cutter
Pan
Bowl
Pot
Italia
| 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 |
