Tasty skewers, but forget the grill: this recipe really rocks

When we talk about skewers, the grill immediately comes to mind: but what if we made them become a first course?

These skewers rock, because who would have thought that they can become a first course?

Tasty skewers

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Enough of the lasagna sheet, the ready-made one, the bechamel, the ham and the provola, plus a little tomato sauce. The final result? Simply incredible.

Tasty skewers, the pastry is important

Should the lasagna sheet be fresh or dry? A matter of taste but in any case, let’s always let it blanch before filling it.

@ teresacante66 # cannelloni # different # fancies # teresacante66 ♬ La Tarantella Napoletana – Italian Mandolin Orchestra

Ingredients:
6 rectangles of pastry for lasagna
6 slices of cooked ham
200 g of provolone
400 ml tomato puree
2 tablespoons of extra virgin olive oil
1 clove of garlic
salt up to taste
black pepper to taste
For the bechamel
500 ml of whole milk
50 g of butter
50 g of flour
1 nutmeg
fine salt

Preparation: skewers

Let’s start at prepare the bechamel. We take a saucepan, turn on the low heat and begin to melt flour and butter, mixing with a hand whisk. A little trick: we always turn clockwise, it will help to whisk the béchamel well.
Then we begin to melt flour and butter together, then add the milk slowly. We constantly turn, slightly increasing the heat, for 3-4 minutes until we reach one soft and velvety texture. Then season with salt and pepper, seasoning with a generous grating of nutmeg. Another 1 minute and we can turn it off.
We cover the bechamel with some film in contact so that it remains compact without solidifying, then let’s move on to the rest of the ingredients.
Boil the rectangles of lasagna in a pot with water brought to a boil and lightly salted: 2 minutes will be enough, then drain them with a slotted spoon, gently without breaking them.

We support the browse on the plane of work and season each rectangle with two-three tablespoons of bechamel. Then we place on each sheet a slice of cooked ham and slices of smoked cheese, finely sliced.
We roll up the sheets until you get some long cannelloni. At that point, cut the cannelloni into 4-5 parts and mount them on a skewer. Finally a little tomato puree, prepared in the classic way with the oil put to heat together with the garlic and cooked for 15-20 minutes (it must be quite liquid).
Spread it over our cannelloni skewers, put them in a large pan and place in a preheated oven at 190 ° for about 40 minutes. You don’t need to put parmesan on the surface for the crust, but if we like it, nobody forbids it.
When our tasty skewers are ready, we take out the pan and wait 5 minutes. Then let’s serve one or two per diner.