Can we have one of the Italian chefs present a good Canneloni, it is one which seems to be a well kept secret??

Well... I live in Italy but dont count myself as a "chef". However, My children love Canneloni and they also like Enchildas so sometimes we mix and match. But for a straight canneloni, if we are entertaining, I do this ( and for the sake of the moderators this is MY recipe):

Assumming you know how to make the pasta and bechamel sauce (if not ask!!!)

with Salmon...
diced zucchini and asparagus tips (out of season) put into boiling water to just blanche (is that how you spell it?). Now drain and them and blitz in a blender with salmon say 400g an egg and a pinch of salt. mix into a bowl with ricotta cheese about 100g.

The rest is building. add the filling roll up arrange in a buttered dish cover with bechamel and dot with a few bits of butter. Put into an oven on around 180c for 15 minutes

or...

try it with 300g spinach, 200g chopped cooked ham and 150g melting cheese (I use fontina) a hand ful of grated parmesan, a couple of eggs and some nutmeg and salt. ( blanch the spinach, melt the cheese with some butter and mix it altogether). Then build as before.

One more...

200g sweet italian sausage, 200g mozzarella, 2 eggs, grated parmesan, 300g spinach beet. Just skin the sausage and mash. Saute with the blanched spinach beet mix in the rest chopped up of course. and build as before.

Why not do your own variation?

Martino - bentornato, I haven't seen you posting for ages, how are things up in the North? As for canneloni, your recipes sound lovely, especially the salmon one, can you use smoked instead of fresh? Obviously the volume wouldn't be the same, but flavour-wise should be good.

yes it would work but dont like smoked salmon from Italy...

Sorry Anna, I forgot to say I am fine. I hope things are good with you too.

I see a lot of people dont post anymore I wonder why?