A tasty alternative to filled Cannelloni, to surprise and delight family and guests!!!
Time of cooking
30 minutes
Servings
5
What did I use
a pan, a baking tray, a bowl, a little pot
Ingredients
For the crepes I use my basic recipe that is here: http://www.30minuteschef.com/?p=342
For the filling:
Asparagus extremities: 15/20
Dry cured ham: 2 thick slices, cut in little cubes
Bechamel (without butter): milk 500 ml, salt as required, nutmeg, flour 1 spoon
Minced Grana Padano or Parmesan
How did I do
I cooked the asparagus with a little salted water in a nonstick pot with the lid, in the meanwhile I prepared the bechamel: I reheated the milk in a little pot, I added the flour (possibly sifted) and I mixed well with a whisk. While it was growing together I added nutmed as well and salt.
When they were cooked, I cut the asparagus in little pieces and I mixed all together (vegetables, ham and bechamel).
I filled the crepes with this dough and closed them as they were Cannelloni. I put them in the baking tray.
I spreaded Parmesan or Grana Padano on the surface and cooked at 200°C for about 20 minutes.
Buon appetito!
