Italian food

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Cannelloni with mushrooms and artichokes


Cannelloni with mushrooms and artichokes
Description servings: 4
calories: high
category: pasta
cost: medium
difficulty: medium
preparation time: 30
 
Ingredients Cannelloni  a packet
Artichokes  2 large ones
Button mushrooms  125 gr.
Extra virgin olive oil  3 tablespoons
Garlic  1 clove
Parsley  a sprig
White wine  ˝ glass
Ricotta cheese  125 gr.
Grated cheese  4 tablespoons
Béchamel sauce  250 gr.
Salt  to taste
Pepper  to taste

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Preparation Peel and slice the artichokes into very fine slices as well as the button mushrooms. Brown the artichokes, mushrooms, crushed garlic and diced parsley in three tablespoons of extra virgin olive oil for 5 minutes. Add half a glass of white wine and let it evaporate on the heat for a further 10 minutes. Add the salt and pepper according to your taste and switch off.

Prepare the filling by putting the Ricotta cheese, grated cheese, mushrooms and artichokes and mix them all well together. Prepare the béchamel sauce as indicated in the recipe. Now prepare the cannelloni. Fill them with the sauce of Ricotta cheese, mushrooms and artichokes and arrange them on an oven dish, greased with oil.

Cover them with the béchamel sauce and sprinkle them with Grana cheese and a little pepper. Put the oven dish into a pre-heated oven at 200°C. for 15 minutes. The cannelloni are served hot.
 
The Chef's tips If you like you can use a ready-made béchamel sauce. Drink some Pinot Bianco wine with your recipe.
 
Curiosity The origin of cannelloni with a ragů sauce go back to the Napoleon’s days. It seems that Napoleon to feed his army personally cooked in person what was available in the country at the time, that is: cannelloni with a ragů sauce.