The swiss chard and mortadella cannelloni are truly delicious. I found them in an old magazine and made a few tweaks here and there, and they turned out to be really out of this world.
My husband, who always finds something “meh” about my recipes, this time ate quietly and told me I outdid myself, so for me, these cannelloni are truly out of this world.
Cannelloni, as we know, are perfect for Sunday, and you can make them in advance and freeze them already prepared in freezer trays, so you just need to take them out in the evening, put them in the fridge, and cook them the next day as if freshly made.
Below, I leave you other delicious cannelloni recipes to impress everyone, and then let’s go right under the photo to find out how to prepare the Swiss Chard and Mortadella Cannelloni!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Swiss Chard and Mortadella Cannelloni
- 12 sheets egg lasagna
- 1.54 lbs swiss chard
- 7 oz Bologna mortadella (in 1 slice)
- 2.8 oz Grana Padano cheese, grated
- 5 walnut kernels (chopped)
- 17.6 oz béchamel sauce
- 1 chili pepper
- 1 fresh spring onion
- 2 pinches nutmeg
- to taste salt
Preparation of Swiss Chard and Mortadella Cannelloni
To prepare the swiss chard and mortadella cannelloni, first blanch the swiss chard, drain them by squeezing very well, and let them cool.
Meanwhile, you can prepare the egg pasta following my recipe that you find HERE, or use dry lasagna by boiling it for 1 minute in salted boiling water, drain them on a cloth.
Now you can prepare the béchamel sauce following your trusted recipe or prepare it following my advice. You can make it on the stove or in the microwave to speed things up.
Then finely chop the mortadella and place it in a large bowl, finely chop the well-squeezed swiss chard with a knife and place them in a pan with the thinly sliced spring onion and sauté for 3 or 4 minutes to flavor.
Season with a pinch of salt and a grating of nutmeg, allow to cool slightly and mix with the grated cheese, adding to the bowl with the swiss chard.Add the very finely chopped walnut kernels, the chopped chili pepper, and half of the béchamel sauce to the bowl, mix everything very well, and adjust the salt if necessary. Be careful to add it sparingly since the mortadella is already very flavorful on its own.
You can now preheat the oven to 428°F, spread a baking dish with a few tablespoons of béchamel sauce.
Take the egg sheets and, having cut them almost square, fill them on one side with a few spoonfuls of filling, roll them up and place them in the baking dish with the seam side down.Cover everything with the remaining béchamel, sprinkle with a few pats of butter, and bake for at least 25 minutes, checking that it does not burn on the surface and..
ENJOY YOUR MEAL
Tips and Recipes
You can further enrich the swiss chard and mortadella cannelloni by adding ricotta instead of using all béchamel.
You can make them vegetarian by eliminating the mortadella, or substitute mortadella with cooked ham for a milder flavor.
Other Recipes
If you want to see other types of recipes you can return to HOME
