Cannelloni with Spinach and Egg
Pasta and Pizza • Italian
Description
Cannelloni with Spinach and Egg
Ingredients
- Milk 15 fl oz
- Wheat Flour 2 spoons
- Safflower Oil 1 tablespoon
- Salt to taste
- Gruyère cheese 0 oz
- Butter 5 oz
- Chicken Egg 3 pieces
- Spinach 0 lbs
- Conchiglie Pasta 12 pieces
Step-by-Step Guide
Step 1
Prepare the filling: hard-boil the eggs and chop them finely. Cook the spinach in salted boiling water for 10 minutes, then drain and squeeze out the excess moisture in a colander, after which, chop the leaves.
Step 2
Heat 50 grams of butter in a skillet and add the spinach. Remove the skillet from the heat, stir in the eggs and half of the grated cheese.
Step 3
If you are using store-bought cannelloni, follow the cooking instructions on the package (it's best to choose those that do not require pre-cooking — if you have those, make sure to drain the water well before filling them). If you are using sheets of pasta, simply lay them out on the table and wrap the filling inside. You can fill the cannelloni using a teaspoon from your own pinky finger. Place the resulting stuffed tubes in a heatproof dish.
Step 4
Make a thick béchamel sauce: melt the butter with the vegetable oil in a saucepan. Remove the pan from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, mixing the mixture thoroughly, and bring it to a boil, stirring constantly. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes.
Step 5
Pour the sauce over the cannelloni. Sprinkle with the remaining grated cheese and place small pieces of butter on top. Transfer to a preheated oven at 390°F and bake for 15-30 minutes, until the crust is golden brown. Remove the dish from the oven and let it sit for 5 minutes before serving.
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