Cannelloni di magro
Daring Cooks June 2012, Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!
Posting Date: June 14, 2012
This challenge was indeed challenging as I have never made, from scratch cannelloni. To my surprise, this challenge was pretty easy to make, and we made two recipes to keep in portion in the freezer. We made the pasta from scratch and we use our hands to roll out the sheets of dough. It was fun to do and it took us about 3 hours from start to finish before we could eat them. I did the bechamel sauce the day before to save me some time in the process.
Also what took a bit more time maybe was that we grounded ourselves the meat (ham, pork and onion) so the meat mix would be more easy to manipulate.
Cannelloni with ricotta, ham and fontina
The cannelloni with ricotta (homemade cheese), ham and fontina was very easy to make because I used my own tomato sauce, made a while ago.
Both the recipes are wonderful, amazingly good but we both prefer the spinach one : cannolli di magro. I think it is because of the bechamel sauce mixed with the pasta.
We will make this recipe again for sure.
