Cannuoli ripieni con ricotta, prosciutto cotto e fontina
Doses: 4 people - Difficulty: medium
Cannuoli 250 gr.
Ricotta 350 gr.
ham steak 150 gr.
Fontina cheese 80 gr.
grated Parmesan cheese 100 gr.
béchamel/white sauce 250 ml.
butter 20 gr.
sauce as required
salt as required
Put Ricotta in a bowl. Add the chopped ham, Fontina cheese into cubes, 60 grams of grated Parmesan cheese, egg and two pinches of salt. Stir the mixture well.
Take one at a time cannuoli of pasta and on each distributed a bit 'of filling on one side and on the other, and place them on a baking dish with a base of sauce (previously prepared).
Pour the béchamel on cannuoli ready or the sauce. Sprinkle the surface of cannuoli with grated Parmesan cheese remained.
The cannuoli should be cooked in a preheated oven. The cooking time depends on the thickness. In principle, you can consider 20 minutes at 200° C.