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

Proceedings

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