- 200 g of fondue (you can find it ready in our cans)
- 200 g of spinach
- 400 g of potatoes
- Two eggs
- 200 g of Fontina cheese
How to make Cannelloni ripieni. – Stuffed Cannelloni.
Prepare crêpes and let them cool.
Separately, boil the spinach and potatoes; then mix with the fontina cheese cut into small cubes, two eggs, some breadcrumbs, a pinch of grated nutmeg, pepper to taste, and a bit of salt. Stuff the crepes with the prepared filling as if they were small sausages. Pour the hot fondue over them, dot with butter, and bake for 10 minutes in the oven. Serve hot.
p.s. with the leftover fondue, the next day, you can cream a good risotto, gratinate vegetables, as well as indulge in excellent appetizers!
Regional Recipe from Aosta Valley