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Wednesday, July 03 2013 14: 41

Cannelloni bacon and asparagus

Written by Azdora
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Speck cannelloni and asparagus Speck cannelloni and asparagus

The baked cannelloni, a bit like all pastes of this type, remind us of the feast days, the tables in the family, the good smell of home. This recipe is Cannelloni Speck and asparagus: perfect with fresh asparagus in spring, but good in other seasons with those surgetati.

difficulties recipe for Preparation cooking Cost
Easy 4 people 60 min. 30 30 + min. € xxx

What is needed
Ingredient Quantity
egg puff 16 rectangles
speck (very thinly sliced) gr. 150
asparagus gr. 300
ricotta cheese gr. 300
shallot n. 1
Parmesan cheese gr. 50
for the sauce:
gr. 50
flour gr. 50
milk ml. 500
nutmeg, salt,
extra virgin olive oil

Preparing the sauce

  • Melt the butter and add the flour, stirring constantly over the fire.
  • When the roux is ready to drop the cold milk flush and mix with a wooden spoon until the sauce has thickened.
  • Turn off the heat and add a little 'salt and grated nutmeg.

Preparing the filling

  • After cleaning and washing the asparagus, cut into small pieces very thin (almost small slices) with an oblique cut and leaving the tips whole.
  • Chop the bacon equally subtly.
  • Chop the shallots and cook it in a pan with a little 'extra virgin olive oil.
  • Add the asparagus into small pieces and cook them for 5 minutes adding a little 'of water to keep them soft.
  • Boil tips in a little salted water.
  • In a bowl combine the ricotta cheese, the bacon, the cooled asparagus, parmesan cheese, nutmeg and salt to taste.
  • Stir until all ingredients are blended. Also add two / three tablespoons of sauce so that the softer compound.

Composition and cooking

  • Boil the sheets in plenty of water, drain, dip in a bowl of cold water to stop the cooking, and finally dry them on a white towel (NB: it is the same procedure that is adopted every time for lasagna).
  • Dial the cannelloni putting a filling strip along one edge (the shortest) and roll up the dough around to make a cylinder. Alternatively you can spread a little 'of the filling with a spatula on the pastry lengthwise and roll the dough cylinder.
  • Put on the bottom of a baking dish a bit 'of white sauce. Place the cannelloni in a single layer.
  • Cover with the remaining sauce (put on each cannelloni) and garnish with asparagus tips. Add a handful of grated parmesan cheese and some butter. Bake at 170 20 ° minutes and in any case until the surface is golden. We recommend placing in the oven the baking sheet covered with sheetsCannelloni Asparagus and Bacon: before going into the ovenor of aluminum for the first 10 minutes and leave uncovered for the last 10 minutes.
Bed 11806 times Last modified on Friday, February 07 2014 20: 54

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