Egg Cannelloni with broad beans and caprino cheese in a saffron sauce

  • 1
    difficulty

Ingredients

  • 12-16pz. Cannelloni n° 100 all’uovo
  • 150 g Roman ricotta cheese
  • 2 shallots, one per sauce
  • 3 dl single cream
  • ½ sachet saffron
  • ½ glass dry white wine
  • 150 g goat's cheese
  • 1 sprig marjoram
  • 350 g shelled broad beans
  • 4 tbsp grated Parmesan cheese
  • salt and pepper
Cannelloni n° 100 all’uovo


Preparation

Peel, rinse and finely chop the shallot and the marjoram separately. Blanch the broad beans in plenty of boiling salted water; drain them and pop them out of their skins.Heat the oil in a saucepan with the shallot and fry until soft without allowing it to colour, add the broad beans, season with salt and pepper, ladle some water over it and simmer, covered, over a medium heat for 10-15 minutes, stirring with a wooden spoon from time to time.Remove the pan from the heat, let it cool, keep some beans at the side and coarsely mash the rest.Put the ricotta in a bowl, add the goat's cheese, the parmesan, and fold them in with a wooden spoon; add the broad beans and the marjoram then chop the ingredients and mix the lot until nice and smooth.Put the broad bean mixture into a pastry bag with a smooth nozzle and fill the cannelloni.Prepare the saffron sauce. In a frying pan fry the other chopped shallot until soft with a knob of butter.Before it colours, sprinkle the white wine and let it evaporate completely.Add the cream, reduce it of a 1/3 and a pinch of salt and pepper, mix well and remove from the heat.Add the saffron and leave it to rest for ten minutes.When ready to serve, steam the stuffed cannelloni, serve with the warm saffron sauce and garnish with the broad beans kept aside earlier.