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Nettles cannelloni

Difficulty: Hard Doses: for 4 people

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.


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.

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