Italian First Courses Recipes

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 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.

Ham cannelloni

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