CANNELLONI RADICCHIO & NOCI

Radicchio is a very rich vegetable that enriches dishes with its beautiful color and gives the right bitter note to recipes. 

But if you are looking for a tasty recipe to enjoy on its own, and also to combine well with fish or meat, then these cannelloni are just the thing for you! 

These fresh Cannelloni are soft, tasty and creamy, they are ready in the oven in just 20 minutes without any effort.

ABOUT CANNELLONI... 

Cannelloni is a cylindrical shape of pasta filled with a savoury filling that in the classic recipe includes a mixture of ricotta and spinaches or minced meat. It is then covered with a tomato sauce and béchamel sauce and finally cooked in the oven.

However, the origins of this delicious pasta are not known, but the two Italian regions of Emilia-Romagna and Campania have some of the richest and tastiest traditional recipes and Pasta Cecchi offers several variations, from the most classic to the most original.

Remove the lid and cook for ± 20 min. in a preheated static oven at 200°C .

 TIP!! Do not use the oven in fan mode as this will dry out the product. Do you only have a convection oven or an airfryer? Remove the lid and seal the cannelloni with aluminium foil.

 With Airfryer: 17 min. at 180°C with aluminum foil.

 With fan oven : 25 min. at 200°C with aluminum foil (for a more moist result).

 With steam oven : 18 min. at 180°C and 30% humidity

Ingredients: Radicchio, fresh ricotta, homemade besciamella, durum wheat, egg, onion, walnuts, red wine (alcohol), Balsamic vinegar, Parmigiano Reggiano, Extravirgin olive oil, herbs and spices, salt. 

Allergen: gluten, wheat, egg, cow's milk, lactose, nuts, sulphites. May contain traces of fish.