600 g frozen spinach, asparagus 300 gr
2 to 3 tablespoons of sunflower seeds pepper
salt olive oil
sauce: see recipe
(500 ml milk, 2 tablespoons flour, 2 teaspoons of olive oil)
spinach Cook on low flame for about ten minutes in a pan with cover, without other additions, stirring occasionally.
Meanwhile boil the asparagus for 10-20 minutes depending on thickness and once boiled cool with cold water and chop them
Prepare the bechamel
Combine asparagus with spinach, add the seeds and salt and pepper to taste
Fill the cannelloni.
Preheat oven to 200 degrees.
Pour the bottom of a baking dish a thick layer béchamel sauce, place the cannelloni, cover with sauce and a thin layer of bread crumbs for baked
the effect (I prefer to use a small pan and make two layers of cannelloni)
Bake at 180 degrees for about half 'now.
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