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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: ROAST VEAL : Grams 500 COOKED HAM: Gr.250 MINCED SPINACHS : Gr. 350 GRATED PARMISAN : Gr. 125 BUTTER: Gr. 60 And: MEAT SAUCE 2 EGGS SALT AND PEPPER NUTMEG TO PREPEARE BESCIAMELLA: FLOUR: Gr. 60 BUTTER: Gr. 60 MILK: 0,5 Litres PASTA : FLOUR Gr. 500 5 EGGS Instructions: Boil the spinachs. Unite the veal and the ham to the spinachs, 2 eggs, half size of parmisan, salt, pepper and a few of nutmeg. Mix and amalgamate well. Put the flour on a chopping board, make something like a crater and put the eggs inside. Cut the “pasta” in squares of 10 centimeters side. Cook the squares pasta in hot boiling water for few seconds, than immerse in cold water, using a holed ladle. Put the pasta on a cloth to dry. Prepeare the “besciamella”. Arrange the amalgama with meat on the square pasta and roll up creating cylinders (cannelloni). Put the cannelloni obtained in a heat resistant greasy dressing with neat sauce, butter and parmisan. At least add the “besciamella” , the remaining parmisan and some butter. Cook in a oven for about 15 minutes at 220 °C. |
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