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Cut the chicken ham into cubes and mix it with the minced meat. We put 100 g of cheese on the grater and put it in the composition for filling. Add the 2 eggs and a little salt, mix well, then fill the cannelloni.
Bring the milk to a boil over low heat. After it has boiled for 5 minutes, set it aside to cool.
Melt the butter in a pan, then add the flour, stirring with a whisk. Do not hold it on the fire for more than 5 seconds, it must not change color. Gradually pour the milk over the flour, until it is incorporated and becomes a glossy sauce. You can skip a little. For a perfect taste, add grated nutmeg.
In a frying pan put a tablespoon of olive oil in which we heat the finely chopped garlic. Add 2 tablespoons of tomato paste, 400 ml of water, oregano, salt and pepper to taste. Let it boil for about 10 minutes.
Put half of the tomato sauce in a high tray, then place the stuffed cannelloni. Sprinkle with the remaining cheese, add the rest of the tomato sauce, then add another row of cannelloni.
Put the bechamel sauce on top and sprinkle all the remaining cheese.
Bake for about 40 minutes on low heat, after preheating the oven.