Cannelloni with artichokes
Instructions
Chop onion, garlic, parsley and let them wither in butter and two tablespoons of oil.
Add the artichokes, cleaned and cut into thin wedges and minced meat, sprinkle with wine, evaporate.
Sprinkle with flour, stir.
Add a pinch of nutmeg and salt and pour the broth.
Cook until mixture is dry.
Passed all the meat grinder.
Stir the egg mixture, parmesan cheese and bechamel sauce.
Boil the cannelloni, fill with the mixture with artichokes.
Allineateli in a buttered baking dish and cook in the oven at 200 degrees for 20-25 minutes.
Serve.
Ingredients and dosing for 4 persons
- 12 cannelloni (cannelloni pasta type)
- 250 g of calf pulp
- 200 g of broth
- 50 cl of bechamel
- 2 tablespoons of flour
- 100 G = = dry white wine
- 20 g of butter
- 100 g of parmigiano
- 1 egg
- 4 large artichokes
- 1 cipollina
- 1 clove of garlic
- Parsley
- 2 tablespoons of olive oil
- 1 pinch of nutmeg
- Salt