are not gone, are just very busy at all times free to seek a place for summer holidays, so I can not put a lot of recipes! Since I have a moment of time, we will post this recipe cannelloni I've done about a year ago, cannelloni stuffed with an alternative, not the flesh, but a bit 'more ... light!
Ingredients (for 2 or 3 people)
8 cannelloni (I used dried ones)
For the sauce:
500 ml milk 25 g butter
1 teaspoon salt 50 g flour
For the filling: 250 gr
ricotta 125 gr mozzarella
about 150 grams of cooked ham 1 egg
bread crumbs to taste
Prepare the sauce by placing all ingredients in the bowl of Thermomix, 6 minutes, 90 ° speed 4. Prepare the filling by putting all its ingredients in the blender (except the bread crumbs), crush everything for a few seconds in 7 vel. The bread should be added last since you have to put the right amount to achieve the desired consistency (all I will put 5 or 6 tablespoons of bread). The compound dev'essere asciutto e compatto, tipo l’impasto per le polpette. Nel frattempo scottare i cannelloni per 4 minuti in acqua bollente salata con l'aggiunta di un po' d'olio, scolarli e metterli sotto l'acqua fredda, poi riempirli col ripieno. Mettere in teglia e coprire il tutto con la besciamella, e infornare a 190° per 15 min con modalità “soprasotto”, e poi per altri 15 min col ventilato per fare la crosticina.
Purtroppo manca la foto finale, perché come al solito ho dimenticato di fare il mio dovere di cronaca, ricordandomi solo quando ormai metà piatto di cannelloni era in pancia .. ;-)
Dato che però un pochino di ripieno was advanced, and in the kitchen do not ever throw anything away, I tried to make meatballs for the evening, and those of the photo (though still raw) I have it ... better than nothing right?
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