Cannelloni with ricotta and spinach with cold Parmesan meringue,...
Cannelloni with ricotta and spinach with cold Parmesan meringue, sage emulsion, basil fondue, and crispy capocollo
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Ingredients
- 8 Cannelloni with ricotta and spinach
- 150 g butter
- 100 g “00” flour
- 200 g meat broth
- 50 g fresh sage
- 300 g basil
- 300 g cream
- 200 g Parmigiano Reggiano
- 400 g tomato sauce
- 150 g capocollo di Martina Franca
- 100 g egg white
- 150 g cornstarch
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