Скачать с ютуб Cannelloni Ricotta e Spinaci - A classic in a family recipe homemade as it once was. в хорошем качестве

Cannelloni Ricotta e Spinaci - A classic in a family recipe homemade as it once was.

Recipe: In this video we don't prepare egg pasta, but if you want to make it at home here are the doses: 200 g. Flour 2 eggs 1 pinch of salt A few tablespoons of water as needed. Prepare the dough by hand or in the food processor, or in the planetary mixer. Proportionally increase the doses if you need larger quantities. For the preparation of egg pasta you can watch several videos of Vita Living TV , in particular refer to "Ricotta e Spinach Ravioli" where the same filling of these cannelloni is used. -- For the stuffing: 500 g. Ricotta (better sheep's milk made, otherwise cow milk made) 200 g. boiled spinach (boiled or steamed) 2 eggs 50 g. Grated Parmesan cheese salt grated fresh pepper grated fresh nutmeg Filling preparation: We add all the ingredients of the filling in the mixer except salt and pepper which we will put later. We start the mixer and in a few seconds we will have the filling for the cannelloni which, as seen in the video, must be creamy, but firm. We then pour it into a bowl and complete with salt and black pepper. We mix well and eventually evaluate with a little taste, let it be tasty. Preparation of the cannelloni: We then boil the sheets of fresh, homemade pasta or purchased, for about 1 minute in lightly salted boiling water. We prepare the dish with a generous layer of béchamel (For the preparation of bechamel you can see the namesake Vita Living TV video) Let's start creating the cannelloni by arranging the filling with a saccapoche, or even as we see, a simple envelope cut into a corner, and then rolling up gently the dough on the filling. Then we lay out the first cannelloni on one side of the pan. We continue, placing them side by side, slightly tight, until the pan is full. Arranged the cannelloni, sprinkle with grated parmesan, and on top we pour a generous layer of bechamel covering the cannelloni even towards the edges. Now all that remains is to bake at 180° for about 30 minutes Once cooked, let it rest the cannelloni in a pan on a cutting board for at least 5 minutes. With a spatula we serve on plates lifting one or two cannelloni at a time taking care not to break them. The cannelloni are ready! If you enjoyed, please like and subscribe! Thank you for watching and enjoy your meal! Music: The Joy Of The Good Business by MusicLFiles Link: https://filmmusic.io/song/6467-the-jo... License: http://creativecommons.org/licenses/b...