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Italian First Courses Recipes

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

Italian First Courses Recipes

Cannelloni al prosciutto

Ingredients for 4 people:

12 ready made cannelloni,

100 gr of ham,

150 gr. of hard cheese (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

PREPARATION

  • 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.
  • Steam for about 10 minutes, drain.
  • Prepare the besciamella sauce: melt the butter in a deep pan, add the flour and mix quickly otherwise the flour will burn.
  • Add very slowly 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.
  • Remove from the heat and set aside.
  • Chop the ham, the 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.
Italian First Courses Recipes

Ham cannelloni

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

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