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Cannelloni with Chili Bechamel Sauce

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Cannelloni with Chili Bechamel Sauce

The perfect cannelloni with chili bechamel sauce recipe with a picture and simple step-by-step instructions.

  • 500 g Hunter’S meal
  • 500 g Spinach leaves
  • 1 Egg
  • 75 g Parmesan cheese
  • Cannelloni rolls
  • Butter, flour, milk, chilli paste
  • 100 g Grated cheese
  1. Put the cleaned spinach wet in a saucepan and steam over a low flame until the leaves collapse. Drain and let cool. Then finely chop.
  2. Mix the hunter’s meat, spinach, egg and Parmesan and season if necessary.
  3. Fill this mixture into cannelloni rolls and place in a baking dish.
  4. Cook a bechamel sauce out of butter, flour, milk and chilli paste. Pour this over the cannelloni and sprinkle with grated cheese.
  5. Bake in a preheated oven at 200 degrees for about 30 minutes.
  6. With salad
Dinner
European
cannelloni with chili bechamel sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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