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A first course that brings together tradition and modernity, with guaranteed success: in a nutshell, cannelloni stuffed with ham and cheese
Making lasagna? A good job, in every sense because it still takes time. Instead the cannelloni stuffed with ham and cheese, soft and crunchy, are a real pleasure that can be prepared in a flash.
Here is my version.
Cannelloni stuffed with ham and cheese, preparation and times
When we prepare lasagna, even if the pasta is fresh, it is always better to blanch the pasta for at least 1 or 2 minutes in a saucepan with slightly salted water. But in this case no, they are also perfectly fine raw.
Ingredients:
8 sheets of fresh lasagna
250 g sliced cooked ham
400g fontina
800 ml béchamel
140 g grated parmesan
250 g peas
pepper as needed
Preparation:
For this recipe we can also use a ready-made béchamel sauce, or we can prepare it in advance according to the recipe we know best and keep it aside. Then we also cook the peas in advance: we pass them in the pan with a thread of extra virgin olive oil and a clove of garlic which we remove when it has browned. In all 15 minutes and we turn off, they must be intact and not pulped.
We take out the baked ham from the refrigerator and then also the fontina, cutting it into thin slices. Then we take the sheets of fresh pasta and one at a time we put them on the work surface. We stuff it with a slice of cooked ham, a generous spoonful of béchamel, another of peas and a couple of slices of fontina.
We complete with a little grated Parmesan cheese, a grind of fresh pepper and then we begin to roll up the sheet of fresh pasta on itself to form the cannellone. So let’s go on with the other sheets, always in the same way, keeping a little Parmesan and also some bechamel.
We take a large baking dish, spread a few spoonfuls of bechamel on the bottom (a thin layer is enough) and place the cannelloni, with the closure facing downwards. Let’s squeeze them well so that they are compact, they will cook perfectly.
We complete with the rest of the bechamel that we have left over and with a final sprinkling of Parmesan, then we preheat the oven to 180°.
Put the pan in the oven in the central part and cook the cannelloni filled with ham and cheese for 30 minutes, always at 180°. In the last 3-4 minutes we turn on the grill for a nice crust on the surface.
Let’s take the cannelloni out of the oven but let’s not bring them to the table right away. They need to rest at least 15 minutes before serving, they will be amazing.
