Florentine salmon fillet
Standard
Serve hot
Cannelloni Bolognese with tomato sauce
Very easy
Serve hot
Print recipe
Ingredients
- Cannelloni Bolognese (ref. D11) - 6 pcs
- Arrabiata sauce (ref. H10) - 100 g
- Formaggio sauce (ref. H7) - 50 g
- Heavy cream - 10 cl
- Grated Parmesan - 40 g
- Nutmeg
- Salt and pepper
Preparation
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Ingredients
- Cannelloni Bolognese (ref. D11) - 6 pcs
- Arrabiata sauce (ref. H10) - 100 g
- Formaggio sauce (ref. H7) - 50 g
- Heavy cream - 10 cl
- Grated Parmesan - 40 g
- Nutmeg
- Salt and pepper
Cannelloni Bolognese with tomato sauce
Preparation
Mix the cheese sauce and the cream into a homogeneous mixture. Season to taste with nutmeg, salt and pepper.
Cover the bottom of an ovenproof plate with cold arrabiata sauce. Arrange the frozen cannelloni over the arrabiata sauce. Spread the cannelloni with the enriched cheese sauce and top with grated Parmesan cheese.
Bake in the oven at 180°C for 25 to 30 minutes.
Cold line preparation
For counter sales as today’s special: follow the above instructions without the preparation in the oven.