Cannelloni | Carlo Florence chef

Ingredients

• 4-500 grams of Bolognaise sauce
• 1 liter of bechamel sauce
• Parmigiano Reggiano
• 350 grams of Spelt or Ancient grain flour
• 3 eggs plus water
• 750 grams of ricotta
• 200 grams of cooked ham cut into slices a little higher than usual
• 5-6 spoons of Parmigiano Reggiano
• Nutmeg
• Prepare the cannelloni for the length of the baking sheet.
• For the filling, cut the cooked ham into thin strips and amalgamate everything in a bowl adding nutmeg, parmesan, salt, and pepper.
• At this point put the filling in the cannelloni using a (sac a poche) little bag, making sure that the hole is large enough to pass the ham.
• Put some bechamel sauce on the bottom of a baking dish, then arrange the cannelloni one by one.
• Cover well with the meat sauce and then with the béchamel sauce, finally sprinkle the parmesan and a pinch of breadcrumbs.
• Bake in the oven at 180 degrees until the surface is well au gratin.
• First courses