VIDEO: Serio Cooks – Cannelloni alla Besciamella

INGREDIENTS VIDEO: Serio Cooks – Cannelloni alla Besciamella
Elizabeth’s Basic Dough Recipe
11 ounce bag of frozen spinach washed
1/2 pound of ground veal
8 ounce package of sliced ham (Black Forest Ham works great for this)
2 Tablespoons of Parmesan Cheese
1 egg, lightly beatenMETHOD

Make Elizabeth’s Easy Bechamel Sauce and set aside.  Prepare Elizabeth’s Basic Dough Recipe, using one half of the dough ball for this recipe and saving the other half.   Preheat oven to 400°. Grease an ovenproof dish with butter. Cook the washed spinach with a small amount of water. Drain well and chop with a food processor then set aside.  Cook the veal, breaking up into very small pieces.  Chop up the ham or buzz lightly in the food processor.  Combine the veal, spinach and ham and set the mixture aside.  Roll out the pasta into thin sheets and cut into large rectangles (approx 6″ x 3″) Cook the rectangles one a time in a large pan of salted water until cooked al dente.  Carefully placed cooked pasta sheet in a large bowl with ice water was a tablespoon of olive oil to stop cooking and prevent sticking.  Remove from water and lay flat on a dish with paper towels in between.  Assembly:  Add one beaten egg and 2 tablespoons grated cheese to the spinach mixture and stir well.  Carefully add 1 tablespoon of the spinach mixture and 1 tablespoon of the Bechamel Sauce along the bottom width of each rectangle and roll up along the long side.  Arrange the cannelloni in a single layer in the prepared dish.  Pour the remaining Bechamel Sauce over top then lightly rush the top with a mix of melted butter and parsley. Bake for 20 minutes then let rest for 5 mins before serving.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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