Christmas Cannelloni – Ristorante Tregnago 1908

flour 300g
3 medium eggs
spinach 60g
1 pinch of salt
For the filling
Chopped and cooked pumpkin 500g
2 medium eggs
Amaretti 3-4
Parmesan cheese
Toasted pine nuts for decoration
milk 100ml
Cream 100 ml
Asiago 220g
Work together the ingredients to form a smooth and homogeneous dough. Mix the ingredients for the filling.
Stretch rectangular and thin phyllo dough. Put a strip of filling and roll up to form the cannelloni.
Prepare the fondue melting the ingredients at bain-marie.
Put the cannelloni in  oven at 180 ° for 15 minutes.
Serve with the fondue and toasted pine nuts on top.
From Ristorante Tregnago
Via Campitelli, 1 37030 Montecchia di Crosara (VR) tel. e fax 045.7460036

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