PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  •  1 ball of pasta dough (Elena’s recipe) to make the cannelloni
  • 400g Fontina in cubes
  • 200g of Stracchino cheese or double cream Brie
  • 24 slices of Speck
  • 4-6 sprigs of thyme
  • 1 cup cream
  • 60g Parmesan cheese
  • 20g butter
  • Salt and pepper

PREPARATION:

  1. In a food processor, add Fontina cheese, thyme and pepper.
  2. Mix in the Stracchino cheese (or Brie) to make a soft textured stuffing.
  3. To make the cannelloni; make your pasta, cut into rectangles, boil in water and lay them on a dishcloth.
  4. Place a bit of stuffing on each rectangle, always starting from the bottom part and rolling your way up.
  5. Wrap a slice of speck around each cannelloni.
  6. Place cannelloni in a buttered baking dish and pour cream on top of them. Sprinkle Parmesan cheese and add diced butter.
  7. Cook in preheated oven at 375* for 20 minutes until golden brown and serve with thyme.

*Optional: you may also make your own béchamel sauce to replace the cream.