Stuffed Cannelloni with Minced Meat, Spring Vegetables, Bechamel with Chervil and Smoked Scamorza

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Tijs

An easy and delicious recipe for filled cannelloni with creamy spring vegetables, harvested straight from Tijs's field. What a luxury to simply walk through nature and pick what it gives us! We mix the vegetables with minced veal and mascarpone for a creamy filling and gratinate everything with scamorza, an Italian pear-shaped cheese made from full-fat cow's milk. Smoked or natural, this cheese gives a delicious flavour to the casserole. Pure comfort food with an Italian touch!

An easy and delicious recipe for filled cannelloni with creamy spring vegetables, harvested straight from Tijs's field. What a luxury to simply walk through nature and pick what it gives us! We mi ...
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Ingredients

What do you need?

Quantity: 4P

1 box cannelloni
1 ball of smoked scamorza
3 handfuls of spring vegetables (e.g. spinach, cavolo nero, kale)
125 g mascarpone
400 g minced veal
1 onion
1 leek
2 cloves of garlic
1 knob of butter
80 g Gruyère
Salt and pepper to taste
1 portion béchamel sauce
1 bunch of chervil

1 box cannelloni
1 ball of smoked scamorza
3 handfuls of spring vegetables (e.g. spinach, cavolo nero, kale)
125 g mascarpone
400 g minced veal
1 onion
1 leek
2 cloves of garlic
1 knob of butter
80 g Gruyère
Salt and pepper to taste
1 portion béchamel sauce
1 bunch of chervil

Leaf
Make it veggie!

Replace the minced meat with extra vegetables such as zucchini and mushrooms or with ricotta.

Preparation method

How do you make this?

Prepare filling
Chop the onion and garlic finely and fry them until translucent in a knob of butter. Season with salt and pepper.
Finely chop the leek, cavolo nero and kale and fry until soft.
Finely chop the spinach and add it to the pan.
Add the veal mince and mascarpone and cook for another 5 minutes or so, until everything is well mixed and cooked through. Taste and season if necessary.
Let the filling cool down for a while.

Filling cannelloni
Place the cooled mixture in a piping bag and fill the cannelloni with it.
Place the filled cannelloni in a greased oven dish.

How to prepare bechamel sauce
Prepare the béchamel sauce according to the recipe (LINK)
Finely chop the chervil and mix it with the grated Gruyère cheese through the sauce.

Gratinating
Pour the béchamel sauce over the filled cannelloni.
Cut the scamorza into slices and place on top of the dish.
Bake the dish in a preheated oven at 190°C for 30 minutes, until the cheese is nicely gratinated.

Serve
Finish with extra chervil and serve immediately.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.