CANNELLONI CON PROSCIUTTO,FORMAGGIO E CAVOLFIORE – CANNELLONI WITH HAM, CHEESE AND CAULIFLOWER

Cannelloni al prosciutto

Ingredients for 4 people: 12 ready made cannelloni, 100 gr of cubed ham, 150 gr. of hard cheese in little cubes(fontina,asiago,emmenthal etc.), 10 cauliflower florets, 1 lt of milk, 50 gr. of butter, 50 gr of plain flour, 5 spoons of grated parmisan cheese, salt

First of all boil the cannelloni in salted water for about 4 minutes, drain and rinse under cold water to stop the cooking process. Clean the cauliflower florets, place in a steamer and salt lightly, Cook with steam for about 10 minutes, drain. Make the besciamella sauce up: melt the butter in a deep pan, add the flour and mix quickly otherwise the flour will burn. Add very slowyly, a bit at the time the milk, stirring all the time. Once you poured all the milk, add a pinch of salt. Keep stirring until the besciamella comes to boiling point. Boil for another 2-3 minutes until the besciamella turns nice and smooth. Take away from the heat and set aside. Take the ham, the cubed cheese and the caulifower floret (that you have shredded in the meantime) and mix all together with 4 spoons of besciamella sauce. Take the cannelloni and helping yourself with a little spoon, fill them up with the mix you have just prepared. Take a nice oven deep dish, butter it, place 2-3 spoons of besciamella sauce at the bottom and place the cannelloni on the dish. Cover with the remaining besciamella sauce and top with the parmesan cheese. Cook in a oven at 190 degrees for about 20 minutes, serve hot.

Ham cannelloni

This is not very Venetian, but it still tastes very good!