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Cannelloni with tomato pesto
by: Enrica Monzani
- Preparation 30 min
- Cooking 35 min
- Portions 4 pers.
Ingredients needed
- 1 package Favuzzi Lasagne
- 1 jar Favuzzi Sun-dried tomato pesto
- 3 cups whole milk
- 1/4 cup Favuzzi “00” Flour
- 2 tbsp. unsalted butter
- 1 pinch of Favuzzi Sea salt with fresh herbs
- 150 g baked ham, sliced thinly
- 150 g Provolone cheese, sliced thinly
- 1 bunch of fresh basil leaves
- 2 tbsp. Parmesan cheese
Products used in this recipe
Steps of preparation
- Bring a wide pot of salted water to a boil.
- To make the béchamel sauce, start by heating the milk in a saucepan over medium heat.
- Then, melt the butter in a heavy-bottomed saucepan. add in the flour, stirring constantly, for about 2 minutes or until it starts to take on a little colour without browning.
- Take it off the heat and add in the hot milk, a few spoonfuls at a time, while quickly stirring as the sauce thickens.
- Once all the milk has been added, bring the sauce to a boil, then lower the heat and let it simmer, stirring for another 10 minutes. add the sea salt with fresh herbs to taste.
- You’ll know the béchamel is ready when it coats the back of a spoon. remove from the heat and set aside.
- Preheat the oven to 350°f (180°c).
- Boil 8 to 10 lasagna sheets for 3 minutes, then drain with a slotted spoon and soak the noodles in a bowl full of cold water before laying them on a hand towel to dry.
- To assemble the cannelloni, start by spreading a thin layer of béchamel sauce on the bottom of an oven-proof baking dish.
- Lay a sheet of lasagna on a plate. Spread an even layer of sun-dried tomato pesto, then place a slice of ham (cut approximately to the size of the lasagna sheet) lengthwise, a slice of provolone cheese and a basil leaf. Then roll the lasagna sheet lengthwise to form a cannelloni.
- Place your cannelloni in the baking dish and repeat the process with the other lasagna sheets, lining up the cannelloni close together. When the dish is full, pour the béchamel on top to soak the cannelloni.
- Garnish with a few spoonfuls of sun-dried tomato pesto and finish with a generous dusting of parmesan cheese.
- Bake for 20 to 25 minutes.
- Serve your cannelloni hot with fresh basil leaves to garnish.
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