How to make cannelloni stuffed with potatoes and bresaola by flavoring pasta with chopped mixed herbs, and serving cannelloni with tomato sauce flavored with chives.
Ingredients for 4 people
For pasta
- 250 g of white flour "00"
- 2 eggs
- 1 tablespoon of extra virgin olive oil
- 2 tablespoons of chopped mixed herbs - marjoram, parsley, thyme, basil and sage -
- salt
For the stuffing
- 600 g of potatoes
- 250 g of bresaola
- 240 fresh goat cheese
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- 3 tablespoons of extra virgin olive oil
- salt and pepper
- for the sauce with tomato sauce and chives
How to prepare cannelloni stuffed with potatoes and bresaola
Mix the ingredients to make the dough and form a smooth and homogeneous dough, then leave it to rest in the refrigerator for about half an hour.
Boil the potatoes, peel them and pass them to the potato masher.
Mix the potatoes together with the goat cheese, the oil, salt and pepper.
Roll the dough into thin sheets, cutting them into regular rectangles.
Cook the pasta rectangles in salted boiling water, then drain them, cool them in cold water and lay them on a towel to dry.
Spread a layer of potato mixture over each rectangle of pastry, cover it with the slices of bresaola and another layer of potatoes.
Roll up the cannelloni, cut them 10 cm long and place them in a pan brushed with oil.
Cover the pan with a sheet of aluminum foil and bake the cannelloni in the oven at 180 ° for about 15 minutes.
Serve the cannelloni topped with tomato sauce and a sprinkling of chopped chives.
