Crêpes cannelloni with ricotta and spinach in grandma Melina Maltagliati’s meat sauce with sausage

A rich and substantial dish to share during the Sunday lunch with the family: here are the crêpes cannelloni with ricotta and spinach with meat sauce. A perfect recipe for the Holidays: here is the version of grandmother Melina.

Ingrediants

    For the crêpes

  • 50 g of flour
  • 30 g of butter
  • 4 eggs
  • 1 deciliter of milk
  • a pinch of salt
  • For the stuffing

  • 400 g of sheep ricotta
  • 200 g of drained spinach
  • 2 egg yolks
  • nutmeg
  • a pinch of salt
  • grated Parmesan cheese
  • For the meat sauce

  • 400 g of veal stew
  • 1 fresh pork sausage
  • 100 g of fresh bacon
  • 500 g of tomato puree
  • 1 bay leaf
  • salt
  • oil
  • half a glass of white wine
  • Furthermore

  • 1 liter of bechamel

THE crêpes cannelloni with ricotta and spinach with meat sauce I’m a rich and substantial dish inspired by the most classic cannelloni with ricotta and spinach. A real triumph of flavors, to be shared for one family lunch during the holidays.

What we present to you is the recipe for grandmother Melina, 81 years old, originally from Oliveto Toscano, in the province of Matera, among the protagonists of our “Challenge of grandmothers“: 5 nice ladies got involved and prepared theirs with us Christmas plate.

How to prepare: Cannelloni of crêpes with ricotta and spinach in grandma Melina’s meat sauce

Medium Execution Preparation Time 40 min Cooking Time 1h and 35 min Servings 4 – 6

How to prepare: Cannelloni of crêpes with ricotta and spinach in grandma Melina’s meat sauce

Preparation Cannelloni of crêpes with ricotta and spinach in grandma Melina's meat sauce - Phase 1

Preparation Cannelloni of crêpes with ricotta and spinach in grandma Melina's meat sauce - Phase 1

Start preparing the cannelloni from the meat sauce: in a large pot put the oil to cover the base, add the veal stew, the pork sausage and the bacon, finally the bay leaf and brown everything over the heat. I live. Add the white wine and let it evaporate.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 2

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 2

Once the sauce has retired, add the tomato puree and salt. Cook over medium heat for about 1 hour.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 3

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 3

While the sauce is cooking, prepare the crêpes. Mix the flour with the milk in a bowl, add the whole eggs after having beaten them separately, and add the warm melted butter and salt. Take a pan of about 18 cm in diameter, melt a knob of butter and pour two tablespoons of the mixture with a ladle. An omelette will be formed which must be cooked on both sides, until golden. Set aside and continue until the mixture is used up.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 4

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 4

Now prepare the filling: if you are using fresh spinach, wash them and cook them in salted water for 5 minutes. Drain them, squeeze them and pass them in oil and butter. If you opt for frozen ones, put them in a pan, without defrosting them, with oil and butter until their water has dried. Then remove them from the heat and chop them finely with the crescent. Transfer them to a bowl and add the ricotta and egg yolks.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 5

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 5

Fill the crêpes with this mixture one at a time and roll them on themselves to obtain a cannelloni. Spread two ladles of meat sauce on the bottom of a baking dish, lined up on top of the cannelloni and toss with the béchamel.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 6

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 6

Sprinkle the Parmesan on the surface and cover everything with the meat sauce. Bake at 180 degrees for 15 minutes.

Preparation Cannelloni of crêpes with ricotta and spinach with grandma Melina's meat sauce - Phase 7

The cannelloni of crêpes with ricotta and spinach in meat sauce are ready to be served. The meat used to flavor the sauce is excellent as a second course.

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