PUMPKIN AND PANCETTA CANNELLONI

Pumpkin and pancetta cannelloni are a very tasty recipe, a typically autumnal dish when you find excellent fresh pumpkins. A typical dish of traditional Italian cuisine.

pumpkin and bacon cannelloni


INGREDIENTS FOR 4 PEOPLE

400 grams of dried cannelloni
200 gr of ricotta
100 grams of pancetta
100 gr of bechamel sauce
1 liter of broth
700 grams of pumpkin pulp
50 grams of Parmesan cheese
50 gr of pecorino cheese
1 onion
rosemary
nutmeg
extra virgin olive oil

METHOD

Clean and cut the pumpkin into large cubes, cut the pancetta into cubes.

Cut the onion into joulienne and fry it in the pan with the extra virgin olive oil, add the diced bacon, brown it. Add the pumpkin and broth and cook for about 15 minutes.

Remove from the heat and add the ricotta, béchamel, nutmeg and half of the grated Parmesan and pecorino cheese and mix well.

Fill the cannelloni with the pumpkin and bacon mixture and place them on a baking pan greased with oil.




Cover them with the remaining mixture of pumpkin and pancetta and the remaining grated cheese.

Bake at 180 ° C for 20 minutes and serve hot.