Brocciu Cannelloni

cannelloni 23(1)

As we’re well into the season of ‘brocciu‘, this recipe is perfect over the winter months, and an alternative way of preparing your cannelloni.

Preparation for 4

Ingredients:

Pasta for cannelloni:

Prep: 5mins

– 500 grs flour

– 2 pinches of salt

– water

– 2 eggs

Béchamel sauce:

Prep: 5mins

– 50 grs butter

– 50 grs flour

– milk

Stuffing for cannelloni:

Prep: 10mins

Cooking: 20mins

– 1 bunch of chard

– 500grs brocciu

– salt, pepper, fresh mint

– 1 egg

Tomato sauce:

Prep: 5mins

Cooking: 10mins

– 1 onion

– 400grs crushed tomatoes

– olive oil, salt, pepper, herbs, grated cheese, nutmeg

In a salad bowl, put the flour and salt, make a hollow in the middle and add the eggs. Add some water and make a consistent ball, adding more water if necessary. Cover with film and put in the fridge for at least 1 hour. Separate the green leaves from the chard, blanch them and leave them to refresh in cold water. Cook the stalks for around 20mins, and leave them to refresh. In a frying pan, brown the chopped onion in olive oil, add the crushed tomatoes and mix well.

Season, and sprinkle the herbs, leave aside for about 10mins.

Prepare the béchamel sauce. Melt the butter in a saucepan, add flour and milk little by little, mixing well with a whisk. Season and add some nutmeg.

Chop the chard, and cut the stalks into cubes. Add the brocciu and mix with a fork, season and add the mint and an egg. Mix well, and leave aside. Remove the pasta from the fridge, flour it along with the work surface. Cut into pieces, and roll it out. Cut strips to desired length. Add the stuffing, roll and put into an oiled oven dish.

Top with the béchamel sauce and grated cheese. Put into an oven at 180° for 15mins.

Remove from oven and top with tomato sauce, return to oven and leave for another 5mins.

Serve piping hot !

Bon appetitu !

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