Ingredients for four people:
- 12 cannelloni of fresh pasta,
- 500 g of sheep's milk ricotta,
- 500 g of asparagus,
- 100 g of bacon,
- 1 egg,
- 4 tablespoons of grated Parmesan,
- salt and pepper to taste,
- 1 pinch of nutmeg,
- a knob of butter for the pan.
For the béchamel:
- 1 liter of milk,
- 100 g of butter,
- 3 tablespoons of flour,
- 1 pinch of nutmeg,
- salt to taste.
Preparation:
- Wash the asparagus and cook in salted water. Cut the tender tips and set them aside.
- With a blender, blend the rest of the asparagus with 2 tablespoons of ricotta, 2 of Parmesan, the egg and the coarsely chopped speck.
- Transfer the mixture into a bowl and add the rest of the ricotta and a pinch of nutmeg.
- Mix the ingredients well and add salt and pepper if needed.
- Fill the cannelloni with the mixture.
- Prepare the béchamel:
- Take a bowl and mix the flour, milk, salt and a pinch of nugget.
- Melt the butter on a low heat in a pan without letting it brown.
- Slowly, pour the milk with the other ingredients into the butter, always stirring with a wooden spoon.
- Bring the sauce to the boil, stirring constantly and making sure that no lumps form.
- After about 3 minutes the bechamel should be quite thick. In this case, since the cannelloni are of dry pasta and must not be blanched before being baked, you have to make a more runny than usual bechamel. Add salt and turn off the heat.
- Coarsely chop the asparagus tips you have set aside and add them to the béchamel, stirring well.
- Grease a baking sheet with the knob of butter and pour a little more béchamel on the bottom evenly. Place the cannelloni next to each other.
- Spread the rest of the béchamel and grated Parmesan over the cannelloni.
- Bake in a preheated oven at 200 ° C for about 30 minutes.
International editions: