Chef’s tip
“A very short grilling time is enough to gratinate. You must avoid them being too gratinated, since they are cannelloni that are easy to chew. They should melt in the mouth“
| 30 g flour | |
| 200 g prepared mashed jardinière | |
| Grated cheese for melting | |
| 200 ml milk | |
| Salt | |
| 12 cannelloni sheets | |
| 30 g butter |
Including protein foods in an easy to chew preparation
| 1. | In a saucepan, prepare a béchamel sauce by heating the butter with the flour. Cook for 5 minutes over low heat and add the boiling milk, stirring with a whisk. Add a pinch of salt. |
| 2. | Boil the cannelloni sheets until they are very soft, adding a couple of extra minutes to the manufacturer's boiling instructions. |
| 3. | Fill with the veal purée. In this case it is a texture-modified product that can be found in pharmacies and is nutritionally prepared for adults. They offer a very homogeneous texture. |
| 4. | Roll up the sheets. |
| 5. | Cover with abundant bechamel sauce and sprinkle with cheese. |
| 6. | Grill in the oven for 5 minutes at 180ºC. It should not be too gratinated. |
| 7. | If you want to make the mashed veal jardinière, cook and mash: 200 g of veal, 2 carrots, 2 potatoes, half an onion, half a small leek, 1 tomato, virgin olive oil. |