Light Cannelloni

The ideal recipe for cooking cannelloni in a light way without sacrificing taste.

400 g of AIA Sceltissima ground turkey

Egg pasta

1 carrot

1 celery stalk

1 shallot

1/2 glass of cooking white wine

250 ml of tomato sauce

Basil to taste

250 ml of skimmed milk

10 teaspoons of flour

Nutmeg to taste

1 tablespoon of grated Parmesan

Salt and pepper

Description

Preparing excellent light cannelloni without sacrificing the taste of tradition is possible: you just need to follow a few small tips and you will get a fantastic and tasty first course.
The egg pasta is the first ingredient you need to get: you can choose to buy a package of dry cannelloni or make the egg pasta at home, here you find the recipe for 4 people.

The second fundamental ingredient for cooking light cannelloni is the ragù. In this lighter version, you should use ground turkey meat, the AIA Sceltissima turkey is perfect.

As a third and final suggestion for your delicious light cannelloni, we suggest using extra virgin olive oil instead of butter and, finally, reduce the amount of grated Parmesan that you will sprinkle on the cannelloni before baking them to have the classic golden gratin.

So here's how to prepare excellent light cannelloni, follow our step-by-step instructions and you can't go wrong.

Procedure

Start by finely chopping the carrot, celery and shallot. Pour 2 tablespoons of extra virgin olive oil into a non-stick pan and sauté the vegetable mixture over medium heat.

As soon as the shallot has softened and lightly browned, add the ground turkey and sear it well over high heat.

Deglaze with half a glass of white wine and, when it has completely evaporated, add the tomato sauce. Then add 2 or 3 basil leaves, salt, pepper and let it cook over very low heat until the sauce has reduced by half.

In the meantime, while the ragù is cooking, dedicate yourself to preparing the béchamel.

Pour the flour, sifting it with the help of a sieve, into a high-sided non-stick saucepan and dilute with hot milk (you can also heat it in the microwave).

Transfer the mixture to the heat and continue to add the milk little by little, always stirring with a wooden spoon or a silicone whisk, to avoid unpleasant lumps forming.

Bring the mixture to a boil and let it cook for a few minutes, then add the salt, pepper and a pinch of nutmeg. Remove from the heat and let it cool.

If you have decided to use dry cannelloni, blanch them in plenty of salted water for 3 minutes before filling them; if instead you use fresh egg pasta you can also skip this step.

Then fill the cannelloni with the ragù, using a teaspoon. Arrange the cannelloni in a baking dish after lightly oiling it or “dirtying” it with a bit of béchamel.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.