Cannelloni with artichokes and pistacchio


Monica Copetti

Other Ingredients

500 g Ricotta

6 Eggs

50 g Flour

1L Fresh milk

100 g Butter

100 g Grated Parmigiano Reggiano cheese

q.s. Salt and Pepper

For 6 people

In a saucepan, melt the butter and add the flour; gradually add the milk and finally the pistacchio pesto, mixing well all the ingredients. Put the mixture on the fire and bring it to the boil in order to obtain a light béchamel. In the meantime, in a bowl, mix the ricotta with the egg yolks and the artichoke sauce, season with salt and pepper and fill the cannelloni with it.. Butter an oven dish and place the cannelloni on top of it, then the béchamel with pistachios. Complete with a sprinkling of grated parmigiano and bake at 170˚C  for twenty minutes. Decorate with julienne of tuttosole tomatoes.