Italian
Homemade Cannelloni with Fava Beans and Salame
by Chef in Camicia · 306K subscribers on YouTube
Fresh homemade cannelloni filled with a creamy ricotta and salame stuffing, baked with a leek-infused béchamel and pecorino, then topped with a fresh fava bean and salame salad.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- medium
Ingredients
15 items- 3 pcsUova a pasta giallaor whole eggs
- 100 gSalame Napolicubed
- Ricottaas needed
- Pecorino Romanograted, for filling and topping
- 1 pcsEgg Yolkfor binding
- Butterfor béchamel and topping
- Flourfor béchamel
- Milkwhole milk
- Leekssliced
- Black Pepper(optional) — to taste
- Nutmeg(optional) — to taste
- Fava Beansfresh or blanched, for salad
- Olive Oilfor salad dressing
- Lemon Juicefresh
- Saltto taste
Method
- Make the fresh pasta dough: mix 3 egg yolks (or whole eggs if specified) with 300g of 00 flour until smooth. Wrap and rest.
- Prepare the filling: combine ricotta, grated pecorino, 1 egg yolk, and cubed salame. Season with pepper and mix well.
- Make the leek béchamel: sauté sliced leeks in butter, then add flour and cook for 1-2 minutes. Gradually whisk in milk, then season with grated pecorino, pepper, and nutmeg. Cook until thickened.
- Assemble the cannelloni: spread a thin layer of béchamel on the bottom of a baking dish. Fill the pasta sheets with the ricotta-salame mixture and roll into cannelloni. Place seam-side down in the dish.
- Cover with remaining béchamel, sprinkle with grated pecorino, and dot with butter.
- Bake in a preheated oven at 180°C (350°F) for about 25 minutes or until golden and bubbly.
- Meanwhile, prepare the fava bean salad: dress fresh or blanched fava beans with olive oil, salt, lemon juice, and diced salame.
- Serve the cannelloni hot, topped with the fava bean salad.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
