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Ingredients
- 1 box of cannelloni
- 1 jar of Jean Martin eggplant riste 600g
- 250g Ricotta
- 2 egg whites
- 70g pine nuts
- 100g parmesan
- 70g butter
- 70g flour
- 1 liter of milk
Recipe
Pre-cook the cannelloni in salted water according to the cooking time indicated on the box. Please note: the Chef recommends Barilla brand cannelloni which holds up well when cooked.
In a salad bowl, pour the jar of Jean Martin eggplant riste, the ricotta, the pine nuts, the parmesan and the egg whites, add salt and pepper then mix delicately.
Take out a gratin dish and butter it.
Put the mixture for the stuffing in a disposable piping bag and make a fairly large hole because the Riste contains pieces which may block. We then garnish the cannelloni and place them in the gratin dish.
For the béchamel:
Melt the butter in a heavy-bottomed saucepan. When it is well melted, add the flour and stir with a whisk. Let it cook over low heat, then add the cold milk. Leave to thicken, stirring well at the bottom so that it does not stick. When the mixture is simmering, leave for another 4-5 minutes.
Add a little Espelette pepper as well as 3 chopped and crushed garlic cloves. Let the garlic infuse over low heat for a few minutes.
Then pour the béchamel over the cannelloni, wipe the edges of the dish well and bake at 180°C for around 30 minutes.
Little tips from the chef:
To salt the water, count 30 g of salt per liter of water.
Adding egg whites to the preparation helps to bind everything together and to have a homogeneous filling which will hold well in the cannelloni.
For a lighter béchamel, we vary the proportions of flour and butter, i.e. 50g of each instead of always 70 for 1l of milk. For a thicker béchamel, use 100g of butter and 100g of flour.
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