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Primi / FIRST DISHES

Cannelloni with ricotta and peppers

Cannelloni di ricotta ai peperoni

Rolled egg pasta filled with ricotta cheese, peppers and Sicilian oregano, coated lovingly in béchamel sauce and baked au gratin. Traditional cannelloni dates back to the first half of the nineteenth century in Naples and is believed to be the early evolution of ‘paccheri’, large pasta tubes. Today’s cannelloni are cylindrical and hugely versatile in many aspect of Italian cooking.

£ 9.90 / serving

PASTA

FRESH
723
KCAL
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