Christmas Cannelloni – Tregnago Restaurant 1908


Flour 300g

Eggs 3 medium

Spinach 60g

Salt 1 pinch

For the filling

Cooked pumpkin pulp 500g

Eggs 2 medium

Crumbled macaroons 3-4

Parmesan cheese qb

Salt qb

Toasted pine nuts for decoration

For the fondue

Milk 100ml

Cream 100 ml

Asiago 220g


Knead the dough ingredients together until a smooth, homogeneous dough is formed. Mix the ingredients for the filling.

Roll out thin, rectangular sheets of dough. Place a strip of filling in it and roll it up, forming cannelloni.

Prepare the fondue by melting the ingredients in a bain-marie.

Place the cannelloni in a mixed oven at 180° for 15 minutes.

Serve with fondue and toasted pine nuts on top. Pair with Soave Classico Doc Grisela


from Tregnago Restaurant
Via Campitelli, 1 37030 Montecchia di Crosara (VR)
tel. and fax 045.7460036
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