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

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Tijs

A simple and delicious recipe for stuffed cannelloni with creamy spring vegetables, freshly harvested from Tijs's field. What a luxury to just walk through nature and pick what it gives us! We mix the vegetables with veal mince and mascarpone for a creamy filling and gratin everything with scamorza, an Italian pear-shaped cheese made from whole cow's milk. Smoked or natural, this cheese adds a wonderful flavor to the casserole. Pure comfort food with an Italian touch!

A simple and delicious recipe for stuffed cannelloni with creamy spring vegetables, freshly harvested from Tijs's field. What a luxury to just walk through nature and pick what it gives us! We mix ...
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Ingredients

What do you need?

Quantity: 4P

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

1 box of cannelloni
1 ball of smoked scamorza
3 handfuls of spring vegetables (e.g. spinach, cavolo nero, kale)
125 g mascarpone
400 g veal mince
1 onion
1 leek
2 cloves of garlic
1 knob of butter
80 g gruyère
Pepper and salt to taste
1 portion of 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?

Preparing the filling
Finely chop the onion and garlic and sauté them in a knob of butter until translucent. Season with pepper and salt.
Finely slice the leek, cavolo nero, and kale and sauté them until soft.
Chop the spinach finely and add it to the pan.
Add the veal mince and mascarpone and cook for about 5 more minutes, until everything is well mixed and cooked. Taste and season if necessary.
Let the filling cool slightly.

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

Preparing the béchamel sauce
Prepare the béchamel sauce according to the recipe (LINK)
Finely chop the chervil and mix it together with the grated gruyère into the sauce.

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

Serving
Finish with extra chervil and serve immediately.

Social

Make eat share tag

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