THE TRADITION OF ITALIAN COUSINE: THE ART OF HAPPINES
"Gastronomy is the art of using food to create happiness."
Because in the end what each of us is looking for even in a simple plate of pasta are moments of pleasure and happiness. To do this requires no great skill or knowledge, but simply excellent quality ingredients that can enhance the flavors, a trained palate and a lot of passion and love in what you are creating.
Just as an artist does with his works of art.
Therefore, it is precisely in the simplicity of the flavors and preparation of the dishes that food gives way to express itself to the fullest in its abilities, arousing emotions and memories in anyone who tastes them. In fact, it is the simplest dishes that remind us of our childhood that put us in a good mood and able to make any lunch or dinner a moment of pleasant sharing.
For this reason, what we are proposing today is a typical dish of the Italian tradition that although it may seem difficult because of the long preparation it requires, with some of our practical tips it will be simple, fast and within everyone’s reach.
Well, what are we waiting for? Ladles in hand and water on the fire!!!
INGREDIENTS:
PROCEEDINGS:
1. STEP
First, start by boiling some salted water that we will need to cook our cannelloni. Meanwhile, start preparing the filling for your cannelloni: boil the spinach in boiling water and then whisk it with the ricotta. Finally, adjust with salt, pepper, nutmeg and Parmesan cheese.
2. STEP
CANNELLONI FILOTEA 500 G.
CANNELLONI FILOTEA 500 G.STEP 2
Once the mixture is soft and creamy, let it rest. Take your Filotea cannelloni and boil it for about 8 minutes in salted water, drain it stop cooking in cold water and let it dry in a kitchen towel.
3. STEP
FILOTEA RAGOUT 280 G.
FILOTEA RAGOUT 280 G.STEP 3
Meanwhile, heat the Filotea Ragout in a saucepan over low heat for 5 minutes, adding a little oil to the bottom and cover with a lid. Start preparing the sac a poche (how to make a DIY sac a poche at home *) by inserting the filling, prepared in STEP 1 ,inside it.
4. STEP
Sprinkle ragout and béchamel sauce over the bottom of the baking dish until the surface is covered. When the cannelloni are dry and warm, start filling them with a sac a poche and place them inside the baking dish until the bottom is filled. Unlike Lasagna, the preparation of cannelloni requires only one layer of dough. Once the last one is placed, sprinkle the Cannelloni with our meat sauce, the béchamel sauce and finish with a generous sprinkling of Parmesan cheese, so as to obtain the characteristic browning while cooking.
5. STEP
CANNELLONI FILOTEA 500G. + FILOTEA RAGOUT 280G.
CANNELLONI FILOTEA 500G. + FILOTEA RAGOUT 280G.STEP 5
Then, bake them and let them bake in a grill-ventilated oven for about 25 minutes at 180°/ 200°. Once the cannelloni have achieved the characteristic browning of baked dough, they will be ready to be taken out of the oven.
6. STEP
We suggest that you let them rest for 10 to 15 minutes before serving them, so when cut they will be firmer and the flavors will be more assertive.
Serve them on a soup plate and you will be ready to impress all your guests !!!!
