12 Riscossa Cannelloni
FOR THE FILLING
Cow ricotta cheese 300g
2 medium eggs
1 clove garlic
Extra virgin olive oil 15g
Grated Parmesan reggiano cheese 100g
Nutmeg powder 1 pinch
Black pepper as needed
Fine salt as needed
FOR THE BECHAMEL
Whole milk 1 liter
“00” flour 100 g
Butter 100 g
Fine salt 1 pinch
Nutmeg to taste
Black pepper 1 pinch
Pour the oil in a pan, add the garlic, let it brown and remove it.
Add in the spinach, well washed and drained, add salt and cook covered for about 5 minutes until they are wilted.
Once cooked, let them cool and in the meantime prepare the sauce.
First you need to heat the milk, then pour the butter in another pan and let it melt completely. Now add the sifted flour and stir quickly.
After a couple of minutes you will get a light brown roux, remove from the heat a moment and pour the milk, now hot.
Stir constantly and season your sauce by adding a pinch of salt, pepper and grated nutmeg.
Continue to cook over medium heat for 5-6 minutes, until the desired thickness, then transfer the sauce in a glass bowl and cover with the plastic wrap.
At this point the spinach will be cold, transfer it on a cutting board and chop coarsely with a knife. Pour into a large bowl, add the cheese, stir well with a fork and add the eggs.
Add salt and pepper, combine with the nutmeg and mix together. Finally add the grated cheese and blend the ingredients. Now transfer the mixture into a piping bag and fill the cannelloni with it.
Cover them with the remaining sauce and bake in an oven preheated to 200 degrees for 20-25 minutes. Then switch to the grill or broil setting and cook for about 5 minutes more until a golden crust is formed