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This is a really good dish and plus is vegetarian. Is easy to make but it take a lot of patience to do. It always turn out good ...
CANNELLONI noodles: -200g flour; -2 eggs; STUFFING: -600g spinach (fresh or frozen); -500g ricotta; BESCIAMELLA: -600ml milk; -60g butter; -60g flour; ...
-Cook the spinach "al dente" in a tiny bit of salty boiling water, then drain them really well, place them in a bowl, let them cool down ...
-melted some butter on a low fire (don't allowed to become brown); -add the flour, while you stir continuously; -add the milk, while you stir continuously; -cook on ...
(With 2 eggs and 200g of flour I made more noodles than how many I used, but 1 egg and 100g of flour is not enough...) -mix the ...
-boil some water in a pan and pure in it two spoon of olive oil and some salt (so the noodles wont stick); -cook the noodle in the ...
-Oil the pan; -pure some besciamella on the bottom.
-Place a segment of the noodle (about 10cm long) in a flat dish and put a stripe of the filling in the middle of it (like in the ...
-cover everything with the leftover besciamella; -cover with a lot of parmesan.
Bake for 35/40 minutes in preheat owen at 350F. Grill on the top the last 5 minutes to "gratin" them.
They are done! Let them cool down 5 to 10 minutes and serve them. (You can prepare with the same ingredient some really good vegetarian lasagne, adding at ...
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