Upside-down cannelloni

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Many years ago I visited a beautiful village in the north of Italy called Valeggio Sul Mincio.  Valeggio is not only renown for its beauty and historical importance, but it’s also a gastronomical hotspot for fresh pasta and tortellini. One of the last time I went there I bought a tray of filled tubes of pasta, like cannelloni, with various filling each and topped with a light bechamel sauce.

Since then my cannelloni are always upside-down. This version has a simple ricotta and spinach filling, I usually add some nutmeg but nor this time as in the white sauce, the besciamella, I added the smoked garlic Arran cheese I bought at the Perth Farmers’ Market a few days ago.

This particular flavour of the Arran cheese is so delicate that you need to be quite careful not to add any other ingredient that can overpower the light smoky and garlicky taste of the cheese.

We all enjoyed last night for our dinner, and I hope you will enjoy it too.

If you don’t want to make your own pasta, you can buy lasagna sheets from the chilled area, and it’s best if you boil each lasagna sheet individually for about 1-2 minute, as it’s usually thicker and dryer then freshly made pasta before draining it and adding the filling.

Add more parmesan or grana and spinach at your taste and experiment with different fillings.

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