italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes


white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes


italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news


Italian cuisine
italian cuisine at home
Promote Your Page Too

Italian Cuisine at Home
on Google+


italian recipe

french flag

cannelloni recipe


Recipe with pictures: how to make sinach cannelloni

    green cannelloni  cannelloni

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

cannelloni spinach ricotta tomato

prepare the dough for the cannelloni. Cut to rectangles about 1 handbreadth large and a span long and let them restcannelloni
cleanse and rinse the spinach, boil, squeeze to dry and chopspinachchopped spinach
fry slightly in in a pan with garlic and olive oil: They must not become too dryfry gentilyspinach in pan
fill the rectangles with stuffing for spinachfill rectangles
roll the pasta until the cannellone is stuffedroll pastastuffed cannellone
 prepare a rather dense béchamel and mix with tomato pulp4
put 3/4 of this sauce onto the bottom of a baking pan and lay the cannelloni on: pay attention to separate them, or they will be sticking while bakingcannelloni separated cannelloni
cover with the remaining sauce and sprinkle with parmesan cheese and put into the oven at F 280 (C140)

sprinkled cannelloni


serve hot. Wait a little before taking from the baking pot, it will be easier to take them without breaking

cannelloni with ricotta and spinach stuffing

go to the home page