Cannelloni with Ham
Ingredients
| 1 1/2 cups | 360 ml | flour |
| 3 | eggs | |
| 250 g | ham | |
| 1 head | onion | |
| 1 pinch | nutmeg | |
| 2 tbsp | 30 ml | tomato puree |
| 1 sprig | parsley | |
| — | butter | |
| — | black pepper | |
| — | salt | |
| — | parmesan |
Instructions
A firm dough is made from the flour, two eggs, a little salt and a little hot water; it is divided into two balls, thin sheets are rolled out and left to dry on a towel. When they are almost dry, squares with a side of about 12 cm are cut out and the cannelloni are placed in a damp towel.
The finely chopped onion and ham are fried in heated butter, 1 tsp (5 g) flour is added, fried, the tomato puree is added and it is stirred until the mixture becomes smooth.
The remaining egg, beaten with the finely chopped parsley, salt, black pepper, nutmeg is added and it is braised a little.
The cannelloni are boiled in salted water and filled with the cooled mixture, rolled up and placed in a butter-greased baking dish, sprinkled with heated butter, grated Parmesan or kashkaval if desired (or another hard cheese) and baked a few minutes in a hot oven or under the grill.
Preparation 20 min. Cooking 60 min. Total 80 min.