Gratinated cannelloni with mortadella, mozzarella, and pistachio
A slightly different but insanely good idea for a festive dinner. Pancakes filled with mortadella and mozzarella, covered with a creamy béchamel sauce and baked until perfectly golden, with crunchy pistachios on top for a heavenly festive touch.
Gratinated cannelloni with mortadella, mozzarella, and pistachio
A slightly different but insanely good idea for a festive dinner. Pancakes filled with mortadella and mozzarella, covered with a creamy béchamel sauce and baked until perfectly golden, with crunchy pistachios on top for a heavenly festive touch.
Preparation process
- First, prepare the béchamel sauce. Melt the butter and sauté the flour in it. Gradually pour in the milk. Add salt and pepper. Cook until the sauce thickens.
- Mix the cream cheese and sour cream together. Stir in salt, garlic, and pepper.
- Add a little mozzarella to each pancake, then a spoonful of the cream mixture, two slices of mortadella, and finish with more cheese and oregano. Roll them up and place them in a greased baking dish. Pour the béchamel over the pancakes, then sprinkle with pistachios and cheese.
- Bake in a preheated oven at 200 °C for about 20 minutes, until the top is nicely golden. Serve.
Recipe: Ana Žontar
