Egg Cannelloni with broad beans and caprino cheese in a saffron sauce | Pasta De Cecco Latvia Recipe
Italian recipes: recipes for sauces and pasta | Egg Cannelloni with broad beans and caprino cheese in a saffron sauce | De Cecco Latvia.
Ingredients
- 12-16pz. Cannelloni n° 100 all’uovo
- 150 g Roman ricotta cheese
- 2 shallots, one per sauce
- 3 dl single cream
- ½ sachet saffron
- ½ glass dry white wine
- 150 g goat's cheese
- 1 sprig marjoram
- 350 g shelled broad beans
- 4 tbsp grated Parmesan cheese
- salt and pepper
More Like This
Egg Cannelloni with broad beans and caprino cheese in a saffron sauce | Pasta De Cecco Luxembourg Re
dececco.com
Egg Cannelloni with broad beans and caprino cheese in a saffron sauce | Pasta De Cecco Poland Recipe
dececco.com
Egg Lasagne Napoletana | Italian Pasta De Cecco Recipes
dececco.com
Baked Spaghettini with egg | Pasta De Cecco Latvia Recipes
dececco.com
Egg Lasagne Napoletana | Pasta De Cecco Poland Recipes
dececco.com
Egg Lasagnette with delicate pesto, potatoes and green beans | Italian Pasta De Cecco Recipes
dececco.com
Egg Tagliolini with double cheese | Italian Pasta De Cecco Recipes
dececco.com
Egg Lasagne d’Abruzzo | Pasta De Cecco Nedherlands Recipes
dececco.com