TEIGWAREN AUS HARTWEIZENGRIESS
Barilla Cannelloni No.88, 250g.
Cannelloni with meat filling. Preparation of béchamel sauce: Bring milk to the boil. Melt the butter in a saucepan. First add the flour, then stir in the hot milk vigorously with a whisk so that no lumps form. Bring the béchamel sauce to the boil. Remove from heat and season to taste with nutmeg and salt.
Preparation of filling: Cook cannelloni in plenty of boiling salted water for 4 minutes. Chop the onion and fry well with the minced meat in a saucepan in oil for about 10 minutes. Then remove the casserole from the heat and add 2 ladles of béchamel sauce and 100g of grated Parmigiano, salt andpepper.