After sharing my Cannelloni di magro and Cannelloni di carne recipes, today I am back to share with all of you my recipes from the challenge I hosted at the Daring Cooks’! This is a recipe I found while browsing the web and it is the only one that was not a “family recipe”. I really loved the flavour of Fontina and ham together! It is not a classic recipe, but I thought of sharing it with my fellow Daring Cooks anyway, to show how you can experiment with different ingredients and come up with all sorts of fillings! Enjoy!
Recipe adapted from Ricette della Nonna
Ingredients (serves 4):
8 Cannelloni/lasagne sheets – as per my tutorial – made with 1 egg and 100 gms (2/3 cup and 2 tbsp) of flour
350 gms – 1½ cups ricotta
150 gms – 1 cup ham, minced
80 gms – 2/3 cup Fontina (or Fontal) cheese, cubed
120 gms – 2 cups Parmigiano Reggiano, finely grated, divided
1 large egg
Salt and pepper
Béchamel sauce – as per my tutorial – made with 500 ml (2 cups) of milk, 50 gms (3 ½ tbsp) of butter and 50 gms (1/3 cup) of flour
To make the filling, mix the ricotta, diced ham, cubed Fontina cheese, egg, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, salt and pepper together until well combined. Refrigerate until ready to use.
Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Roll it over to make a cannellone. Do so for the remaining rectangles of pasta.
Take a big enough oven dish to fit all your cannelloni tightly. Spray it with some cooking oil (or melted butter) and pour some béchamel sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.Pin It