Cannelloni with spinach filling

Name: Cannelloni with spinach filling
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Bacon; 2 Shallots or small onions; 600 g leaf spinach; 2 Egg Yolk; 100 g Fresh cream; 5 TABLESPOONS Sunflower seeds; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 packages (250 g each) Béchamel sauce; 16 Cannelloni; 50 g grated parmesan cheese; 20 g Butter or margarine; 7-10 Tbsp Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Bacon
2 Shallots or small onions
600 g leaf spinach
2 Egg Yolk
100 g Fresh cream
5 TABLESPOONS Sunflower seeds
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 packages (250 g each) Béchamel sauce
16 Cannelloni
50 g grated parmesan cheese
20 g Butter or margarine
7-10 Tbsp Basil

Directions

1
Cut breakfast bacon into strips and drain them in a pan until crispy. Peel and finely dice the shallots. Sauté in bacon fat. Wash and sort the spinach, drain and add to the bacon.
2
Collapse. Mix the egg yolks with crème fraîche and fold into the spinach together with the sunflower seeds. Season to taste with salt and pepper. Heat the béchamel sauce. Fill the cannelloni with the spinach mixture and place in an ovenproof dish.
3
Spread sauce and cheese over it. Add fat in flakes. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Serve garnished with basil. Serve with mixed salad.