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- 7 oz. (200 g) fresh cottage cheese
- 2 oz. (50 g) prosciutto
- 3 oz. (80 g) Ham
- 3 oz. (80 g) champignons
- 2 eggs 3 oz. (80 g)
- bread (best—one day old bread) frying oil
- 7 oz. (200 g) fresh tomatoes fresh-ground
- 1 tablespoon of mixed spices
Make 8 pancakes. Cube the prosciutto and Ham. Clean and slice champignons. Chop the tomatoes. Press the cottage cheese through a sieve or run through a liquidizer. Beat the eggs and roughly grate the bread. Fry the prosciutto and Ham in a little oil, add the champignons and sprinkle with pepper. Take one-third of this mixture and set it aside. Add to the remainder the prepared Cheese. Fill the pancakes with the filling and roll them up, closing the ends as you do with sarmas. The filled pancakes are first dipped into the beaten eggs, covered in grated bread crumbs, and then fried in hot oil. Now take the one-third of the mixture previously set aside, add tomatoes and allow to simmer. Serve this sauce with fried canelloni. You may garnish the dish with and sprinkle with Parmesan cheese.