For Provencal caneloni, quickly knead the ingredients for the dough. Leave to rest for half an hour before rolling out paper-thin and cutting into squares of 100 mm. Cook the dough sheets briefly in boiling salted water and rinse with cold water.
To prepare the filling, grind the meat, blanched chard, chopped garlic, chopped shallots and parsley in a meat grinder or food processor.
Mix with the egg and season well. Spread 2 tablespoons of this farce on a pastry sheet at a time, roll it up and place it tightly against each other in a buttered, shallow ovenproof dish.
To prepare the sauce, sauté the chopped garlic and onions in olive oil. Add the tomatoes, the spice mixture, salt and pepper and cook for half an hour on low heat. Pass through a sieve and mix with olive oil. Pour over the cannelloni. Sprinkle with butter flakes and cheese.
Bake in a 200° Celsius oven for 35 to 40 minutes.
Serve Provencal caneloni with leaf salad.
Preparation Tip:
When buying olive oil for your Provencal caneloni, make sure to purchase high quality! Your dish will taste more delicate and be healthier!
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