Cannelloni with wild garlic

Ingredients for 4 servings:

• 500 g minced beef or mixed
• 1 garlic clove(s), chopped
• 1 tbsp flour
• 1 can of tomatoes (400 g)
• 100 g wild garlic, chopped
• ½ pack of cream cheese
• salt and pepper
• 17 cannelloni or
• Lasagna sheet(s), pre-cooked, drained, placed on a cloth
• Butter for the mold
• 750 ml milk
• 2 tbsp butter
• 2 tbsp flour
• 2 tbsp tomato paste
• salt and pepper
• Nutmeg, freshly grated
• Meat broth, granulated
• 100 g cheese (e.g. Emmental), grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fry the minced meat until crumbly, then add the chopped garlic. Dust with flour and mix well. Cut the tomatoes into small pieces, add to the meat, and simmer for about 10 minutes. Season well with salt and pepper. Let the minced meat mixture cool slightly, then stir in the wild garlic and cream cheese. Fill the cannelloni with the minced meat mixture and place in a buttered baking dish or pan. If using lasagna sheets, place the filling lengthwise down the center and roll up. For the sauce, heat the butter in a saucepan, stir in the flour, and gradually add the milk until the sauce is nice and creamy. Season with spices and tomato paste and bring back to a boil. When the béchamel sauce is thick enough, pour it over the filled cannelloni and sprinkle with grated cheese. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes. If you don’t have fresh wild garlic, you can also use wild garlic paste or frozen wild garlic.