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Beer Cannelloni

Beer Cannelloni

@maltese

Beer Cannelloni is a tasty and original first course, perfect for those who love to experiment in the kitchen. The beer béchamel gives a unique flavor to this traditional recipe.

Difficulty: Medium
Cooking: 30 min
Preparation: 40 min
Country: Italia

Ingredients

No. Servings
  • Dry egg cannelloni16units
  • Ricotta350g
  • Spinach500g
  • Grated cheese100g
  • Egg1unit
  • Saltto taste
  • Pepperto taste
  • Nutmegto taste
  • Beer béchamel1L

Preparation

  1. STEP 1 OF 6

    Clean the spinach and boil them in salted water. Drain and squeeze them to remove excess water.

  2. STEP 2 OF 6

    In a bowl, mix spinach, ricotta, egg, salt, pepper, nutmeg, and grated cheese.

  3. STEP 3 OF 6

    Bring a large pot of salted water to a boil and blanch the cannelloni for 2-3 minutes.

  4. STEP 4 OF 6

    Fill the cannelloni with the prepared mixture using a piping bag.

  5. STEP 5 OF 6

    Place the cannelloni in a baking dish with a base of beer béchamel. Alternate layers of cannelloni and béchamel.

  6. STEP 6 OF 6

    Sprinkle with grated cheese and bake at 180°C for 20-30 minutes.

Suggestions

  • Piping bag

  • Baking dish

General Information

Storage notes

Store in the refrigerator for up to 2 days in an airtight container.

More information

The beer béchamel can be prepared following a specific recipe for the best result.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)123.58
Carbohydrates (g)3.64
of which Sugars (g)1.59
Fat (g)8.14
of which Saturates (g)2.62
Protein (g)8.92
Fiber (g)0.34
Sale (g)0.13
  • Proteins
    8.92g·42%
  • Carbohydrates
    3.64g·17%
  • Fats
    8.14g·39%
  • Fibers
    0.34g·2%