Tralascio il mio stato fisico.. e passo subito a questi cannelloni.. preparati per il nostro scorso pranzo domenicale...
Ingr.: (per 10 cannelloni)
10 cannelloni secchi pronti da farcire
gr. 150 di formaggio caprino
1 cespo piccolo di radicchio
1/4 di cipolla
1 manciata di pinoli
un pezzetto di pancetta arrotolata e schiacciata Magnaparma (in alternativa gr. 100 di cubetti)
1/3 di bicchiere di vino bianco secco
olio extravergine di oliva
farina 00 antigrumi Molino Chiavazza (in alternativa 00)
pepe bianco
Besciamella: (abbastanza liquida)
gr. 25 olio extravergine di oliva
gr. 25 farina 00 antigrumi Molino Chiavazza (in alternativa 00)
1/2 litro di latte delattosato a meno dello 0,1% di lattosio
sale
pepe bianco
noce moscata
parmigiano
Preparazione:
10 cannelloni secchi pronti da farcire
gr. 150 di formaggio caprino
1 cespo piccolo di radicchio
1/4 di cipolla
1 manciata di pinoli
un pezzetto di pancetta arrotolata e schiacciata Magnaparma (in alternativa gr. 100 di cubetti)
1/3 di bicchiere di vino bianco secco
olio extravergine di oliva
farina 00 antigrumi Molino Chiavazza (in alternativa 00)
pepe bianco
Besciamella: (abbastanza liquida)
gr. 25 olio extravergine di oliva
gr. 25 farina 00 antigrumi Molino Chiavazza (in alternativa 00)
1/2 litro di latte delattosato a meno dello 0,1% di lattosio
sale
pepe bianco
noce moscata
parmigiano
Preparazione:
In una casseruola (io ho utilizzato questa diam. cm. 24 della linea Greenline della BALLARINI ) soffriggere la onion with the bacon cut into small cubes until it will not become clear, even aThis point add the chopped radicchio and pine nuts and saute a few minutes. Wet with wine and let evaporate ...
Cook for about ten minutes and puree. Put in saucepan, add the goat cheese and mix well so everything is a smooth cream. Transfer the mixture into a bowl, add salt, add a pinch of pepper and just enough flour so the mixture is fairly compact, then stuffed cannelloni (I used a disposable pastry bag of DECORA ).
Prepare the sauce: (must be quite liquid)
Put a little sauce on bottom of a baking dish; Lay the cannelloni, cover with sauce, sprinkle with Parmesan cheese and nutmeg and bake in preheated oven at 190 degrees for about 35 minutes or until the surface will have formed a crust. Let cool and serve.
Cook for about ten minutes and puree. Put in saucepan, add the goat cheese and mix well so everything is a smooth cream. Transfer the mixture into a bowl, add salt, add a pinch of pepper and just enough flour so the mixture is fairly compact, then stuffed cannelloni (I used a disposable pastry bag of DECORA ). Prepare the sauce: (must be quite liquid)
microwave version: Mix oil and flour. Pour the milk. Put in microwave for 10 minutes at max power, stirring every 2 / 3 minutes. Combine salt, white pepper, nutmeg and a sprinkling of Parmesan cheese.
Version without microwave Mix oil and flour. Pour half the milk. Put on the stove and pour the remaining milk. Bring to a boil and cook over low heat for 10 minutes (if you do not want to risk burning the bottom, hold the pot away from the flame finger). Salt, pepper and flavored with nutmeg and parmesan. Put a little sauce on bottom of a baking dish; Lay the cannelloni, cover with sauce, sprinkle with Parmesan cheese and nutmeg and bake in preheated oven at 190 degrees for about 35 minutes or until the surface will have formed a crust. Let cool and serve.
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