Summary

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.

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Instructions

1. Wash the chard and then blanch it in salted water for about 6 - 8 minutes.
2. 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.
3. Add the ricotta and the grated pecorino to the chard mixture and season to taste again.
4. Briefly put the tomatoes in boiling water and then peel them. Then roll them.
5. 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.
6. 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.