Share on
Nettles cannelloni
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
For the pasta of cannelloni:
50 g of flour 00,
150 g buckwheat flour,
50 g of durum wheat flour,
3 egg reds,
1 whole egg,
about 80 g of water,
100 g of grated Parmesan cheese.
For the dough:
400 g nettle leaves (better if only the tips),
1 shallot,
100 cl of milk,
150 g of type 00 flour,
50 g of butter,
2 tablespoons of extra virgin olive oil.
Introduction
Buckwheat is a good source of fibres and minerals, especially manganese and magnesium; it is also gluten-free, making it suitable for people with celiac disease. The recovery of buckwheat is part of the trend whereby foods that were once a sign of poverty, are now a sign of refinement.
Preparing
This content is not public. Log in to see the recipe preparation.
