for 4 person

Filling

150 g	diced bacon
1	onion, finely chopped
150 g	washed, prepared kale, finely chopped
1 tin	chopped tomatoes (approx. 400 g)
60 g	grated Parmesan
¼ tsp	salt
a little	pepper

Cannelloni

2	rolls of pasta dough

Sauce

200 g	crème fraîche
60 g	grated Parmesan
a little	nutmeg
¼ tsp	salt
a little	pepper

How it's done

Filling

Gently fry the diced bacon in a frying pan until crispy, remove from the pan. Sauté the onion and kale in the bacon fat for approx. 2 mins., leave to cool. Return the bacon to the pan and mix in. Pour the juice from the tomatoes into the prepared dish. Mix the tomatoes with the kale mixture and cheese, season.

Cannelloni

Cut each piece of pasta dough into four equal pieces. Spread the filling on top. Roll up from the side, place the cannelloni on the tomato juice in the dish.

Sauce

Mix the crème fraîche with the cheese, season. Spread the sauce over the cannelloni.

To bake

Bake for approx. 20 mins. in the lower half of an oven preheated to 200°C.

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