List of Ingredients
- 2 1/3 CUPS of cow's milk ricotta
- 2 CUPS of milk
- 1 CUP of all-purpose or '00' flour
- 1/2 CUP of “grano arso” burnt wheat flour
- 1 OZ. of speck, sliced
- 2 of large eggs
- chestnut honey
- cornstarch
- Grana Padano cheese, grated
- unsalted butter
- extra-virgin olive oil
- salt
- pepper
Method
Combine the flours with 1/3 cup milk, the eggs, and a pinch of salt to form a fairly thick batter.
Cook the batter by pouring a ladleful at a time into a 7" pan greased with butter. Cook each crepe over medium heat for no longer than 1 minute and 30 seconds per side. The yield will be around 18 crepes.
Cut them into rectangles (4” x 6”). Save the scraps and finely chop them.
For the filling, mix the ricotta with a bit of oil, salt, pepper, 2 Tbsp. Grana Padano, and the dough scraps. Spread the filling onto the crepe rectangles and roll them up from the short side to form the cannelloni.
Preheat the oven to 320°F.
Place the slices of speck on a baking tray lined with parchment paper. Cover with another sheet of parchment paper and place another tray on top. Bake at 320°F for 2-3 minutes. This technique allows the slices to become crispy without changing shape. Cut the speck into strips. Remove the cannelloni from the oven and top them with the speck. Serve hot.
Place the cannelloni in a baking dish, add the honey sauce, and warm in the oven.