Yield: 6 servings

Ingredients

24 cannelloni
1 lb fresh spinach
¼ lb mild Spanish chorizo, cut in small dices
4 hard boiled eggs, cut in small dices
Grated cheese

For the béchamel

1 tbsp butter
2 tbsp flour
1 l. milk
Salt
Ground black pepper
Ground nutmeg

Preparation

Boil spinach in salted water 5 minutes. Drain and set aside.

Boil cannelloni pasta in water 12 minutes (pour each plaque slowly and individually to avoid that they stick to each other).

Remove plaques with a skimmer and pass them through cold water. Put them over a tea towel to dry them.

On a bowl, mix drained spinach, chorizo dices and egg dices. Toss until the mix is homogeneous.

Melt butter on a pan and add flour. Fry flour without getting it dark. Once you have dough of butter and flour, pour little by little the milk (at room temperature) moving continuously to avoid curds. Season at taste with salt, pepper and ground nutmeg.

Add ¼ of the béchamel sauce into the previous mix and toss again.

Pre-heat oven at 375º F.

Stuff the cannelloni with the mixture.

Pour a layer of béchamel on the bottom of a ceramic mould for oven and place the cannelloni carefully to avoid any spills.

Cover the cannelloni with the rest of the béchamel and sprinkle with grated cheese.

Put on the oven at 375º F 10-15, until golden.

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