Cannelloni Rossini Recipe

Ingredients:

1 dozen egg cannelloni sheets for
40gramos ricotta
15gramos grated Parmesan cheese
1 unit of egg
3 units of fresh sausages
5of shredded skinless grams
bacon, chopped 4 sprigs
chopped fresh basil 3 tablespoons
tomato sauce 2 tablespoons
butter to taste
Sal
Sieve cottage cheese, collected in a container.

Add half the Parmesan cheese and egg, stir and let stand.

Then in a skillet saute the sausage meat, a high heat and in its own fat until browned.

Cool and mix with the previous preparation.

Next, cook the cannelloni in plenty of boiling salted water.

Remove when al dente''''.''''

Meanwhile, brown the bacon in a skillet, in its own fat, along with the basil.

Add the tomato sauce diluted in a cup of warm water, correct the seasoning and remove from heat.

Finally, fill the cannelloni with ricotta and sausage prepared and placed in an ovenproof dish, greased with butter.

Drizzle with the prepared sauce, sprinkle with remaining Parmesan cheese and insert into oven preheated to 375 ° F (190 C) for 15 minutes.

Turning the gratin and cook five minutes more.