Jerusalem artichoke cannelloni recipe

Mix semolina with 300 g of flour, add warm water to which you add a pinch of salt and make dough. Spread the dough you prepared on baking paper and leave it to rest in the refrigerator for 30 minutes.

Roll out your dough to a thin sheet thickness and obtain 12 squares with a side of 15 cm. Boil these squares in salted boiling water for 1 minute. Drain and place on a cheesecloth to dry.

Peel the yams and chop them into cubes. Fry in a pan with some oil and salt for 12-15 minutes. Add İçim Strained White Cheese, salt and pepper to the pan.

For bechamel sauce; Melt İçim Butter in a pan and mix it with 15 g of flour, add some İçim Milk and mix until it reaches a thick consistency. Season to taste by adding salt, pepper and grated nutmeg.

Place your previously prepared ground apple and İçim White Cheese filling into the squares you made from dough. Roll the dough into a tube shape and form cannelloni.

Place your cannelloni in a baking dish and cover them with béchamel sauce. Decorate with roughly chopped spinach.

Serve after baking in the oven for 3-4 minutes.