Medium difficulty – Ready in 40 min.
200 g of flour | 100 g of water | 200 g of spinach | 250 g of salami | 200 g of buffalo ricotta | 200 g of grated parmesan | Parsley to taste | An onion | Extra virgin olive oil to taste
Salt to taste
What we need: Immersion mixer, two bowls, pasta machine, pot, pan, grill
1. Let’s color the pasta. We whisk the spinach (let’s keep it aside) with the water. We combine the flour and knead. We roll out the pastry and cut it into rectangles. Parboil them in salted water, drain and dry them.
2. We prepare the filling. We cut the salami into cubes (let’s keep them aside) and brown them in a pan with the oil and the sliced onion. Once cold, mix it with ricotta, parmesan and chopped parsley.
3. We will make the pasta rectangles with the filling, roll them up and cook them on the grill. We season the spinach set aside with oil and salt, add the remaining salami and serve the cannelloni with this salad.
Delicate, but tasty, this original first course is accompanied by a fresh spinach salad.