John Myers
Contents
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Ingredients
- 6 Canelloni rolls
- 200 g Spinach leaves frozen, thawed
- 150 g Cream cheese
- 1 pinch Sea salt fine
- 1 pinch Spice powder
- 2 Garlic cloves finely chopped
- 1 Béchamel sauce
- 200 ml Milk
- 20 g Butter
- 1,5 tbsp Flour
- 1 Egg
- 1 pinch Sugar
- 1 pinch Sea salt fine
- 1 Pecorino
Instructions
- Mix the cream cheese with the finely chopped (lightly sweated in butter) garlic and spinach and season with salt and the spicy powder.
- Fill the rolls with the gari mixture and place in a dish.
- My bechamel sauce: heat the milk and butter, add the flour and bring everything to the boil while stirring. Reduce the heat and simmer for about 3 minutes. Then stir in the egg and season with salt and sugar.
- Spread the sauce over the rolls, then rub the pecorino cheese over it. Place the mold in the electric oven preheated to 180 degrees (center of the oven, convection) and bake the canelloni approx. 30-35 mim until the cheese has the desired brown color.
- I hope you can see the knob filling on the second and third pictures. These canelloni were a tasty top hammer.
- I had already tested a low-fat variant in advance (because, I'm losing weight), but it was nowhere near as good as the above recipe. Then I prefer to eat rich, tasty, but only half of it.
Nutrition
Serving: 100gCalories: 213kcalCarbohydrates: 10.8gProtein: 6.5gFat: 16g
