recipes
Asparagus and parmesan cannelloni
2022-03-12
Ingredients
- 1 onion, diced
- 3 cloves garlic
- 10 frozen asparagus chopped (Emborg)
- 1 tsp grated nutmeg
- 100g parmesan
- 200g ricotta (Hanini)
- 2 tbsp. chopped fresh parsley
- 1 tsp lemon zest
- 50g salted butter
- 50g flour (Lamb brand)
- 500ml milk heated with 2 bay leaves
- 12 cannelloni pasta cases (Natureline)
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Method
Sauté the onion and garlic until softened, add in the asparagus, season well and and cook for 2 minutes. Blitz together. In a bowl mix together the ricotta, parmesan, parsley, nutmeg and the blitzed asparagus mix. Place into a piping bag and use to fill the cannelloni shells. Next, to make a sauce, melt the butter in a pan then whisk in the flour to form a roux. Gradually pour in the warmed milk stirring continuously,
Finally add the lemon zest, season well with salt and pepper and remove off the heat.
Use a little of the sauce to cover the base of a baking dish then lay over the filled cannelloni. Cover with the remaining sauce and bake in a preheated oven at 180°C for 25 minutes.
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