Cannelloni Con Bietola E Ricotta
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ¼ kg Swiss chard
- 80 g butter
- 2 cloves garlic)
- marjoram
- 500 g ricotta, fresca
- 150 g cheese, pecorino
- Pepper, freshly ground
- salt
- 500 g tomato (s)
- 40 grams flour
- 500 ml milk
- 3 egg yolks
- 250 g cannelloni
- 50 g parmesan, rated.
Print Recipe
Pin Recipe Instructions
- Wash the chard and then blanch it in salted water for about 6 - 8 minutes.
- Squeeze out the chard and cut very finely. Steam this in 40 g of hot butter for about 5 minutes. Peel off the garlic cloves and press through the garlic press. Season with salt and pepper and the marjoram. Then drain the chard and let it cool.
- Add the ricotta and the grated pecorino to the chard mixture and season to taste again.
- Briefly put the tomatoes in boiling water and then peel them. Then roll them.
- Heat the remaining butter in a pan, sweat the flour in it and add the milk. Let the whole thing cook for about 5 minutes while stirring. Then take the saucepan off the hob and stir in the egg yolks.
- Pour the chard mixture into the cannellonis and then put them in a greased baking dish. Pour the sauce over it, spread the tomato cubes over it, sprinkle with Parmesan cheese and bake at 200 ° degrees for 35 minutes.
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