Steamed Ricotta and Jerusalem Artichoke Cannelloni

Name: Steamed Ricotta and Jerusalem Artichoke Cannelloni
Ingredients: 2 eggs; 1/3 cup sorghum flour (about 50 grams; or use all-purpose flour); 1/3 cup water (about 80 ml); 2/3 cup sheep’s milk ricotta (about 150 grams); 1 1/3 cups Jerusalem artichokes (about 200 grams); 1 pinch marjoram; 1 1/2 tablespoons unsalted butter (about 20 grams); 2 1/2 tablespoons all-purpose flour (about 20 grams); 3/4 cup milk (about 200 ml); Salt, to taste; 1 tablespoon extra virgin olive oil; 2 tablespoons grated Parmigiano Reggiano cheese

Daniela Innamorati @danielainnamorati

Sundays are often a time for families to come together, enjoy good food, and strengthen their bonds. The aroma of sauce simmering slowly and filling the house, egg pasta drying before cooking, the scent of roast from the oven, and fresh bread baked in the morning... our country’s rich culinary tradition is truly made for sharing! One of the most beloved first courses is cannelloni, and today I’ve made them with sorghum flour and filled them with fresh sheep’s milk ricotta and Jerusalem artichokes. Add a delicious béchamel sauce enriched with plenty of 30-month aged Parmigiano Reggiano, and you’ll have a little piece of heaven on your plate!

Daniela Innamorati @danielainnamorati

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Ingredients

FOR THE CREPES:
2eggs
1/3 cupsorghum flour (about 50 grams; or use all-purpose flour)
1/3 cupwater (about 80 ml)
FOR THE FILLING:
2/3 cupsheep’s milk ricotta (about 150 grams)
1 1/3 cupsJerusalem artichokes (about 200 grams)
1 pinchmarjoram
1 1/2 tablespoonsunsalted butter (about 20 grams)
2 1/2 tablespoonsall-purpose flour (about 20 grams)
3/4 cupmilk (about 200 ml)
Salt, to taste
1 tablespoonextra virgin olive oil
2 tablespoonsgrated Parmigiano Reggiano cheese

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Steps

1

Beat the eggs with a pinch of salt, then add the flour, mixing well to avoid lumps. Gradually add the water, stirring until you have a smooth, fluid batter. Let it rest for 30 minutes at room temperature; meanwhile, prepare the filling.
2

Peel the Jerusalem artichokes and immediately place them in acidulated water to prevent browning, then cut them into small cubes.
3

Steam the Jerusalem artichokes for 30 minutes, then sauté them in a skillet with the olive oil. If needed, add a little water to finish cooking—they should remain slightly firm.
4

Soften the ricotta with a fork, then add the cubed Jerusalem artichokes and marjoram. Season with salt if needed.
5

Spread some filling on each crepe, then roll it up to form a cannelloni.
6

Now make the béchamel: Gently melt the butter in a small saucepan, then add the flour and stir well to avoid lumps. When the mixture starts to dry out and turn golden, gradually add the milk, whisking constantly, until the béchamel thickens. Stir in the grated Parmigiano Reggiano and add salt if needed.
7

Spread 2–3 tablespoons of béchamel on the bottom of a baking dish and place the cannelloni on top. Cover with the remaining béchamel and bake in a convection oven at 350°F (180°C) for 30 minutes.
8

Remove from the oven and serve immediately.

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Daniela Innamorati @danielainnamorati

Published in the US on September 17, 2025 15:23

Sono una mamma, lavoratrice, che ha scelto di costruire un futuro migliore per la propria famiglia anche attraverso l'alimentazione e l'attenzione verso l'ambiente, perché siamo noi l'esempio per le prossime generazioni. Si pensa troppo spesso che seguire un'alimentazione biologica sia difficile, impegnativo e troppo costoso... nulla di più sbagliato! Il mio intento è dimostrare che basta solo volerlo e il cambiamento è a portata di mano. Migliorare le nostre abitudini alimentari è molto più facile di quanto si pensi: viviamo in un territorio ricco di tipicità, varietà e prodotti di qualità elevatissima! Basta iniziare da pochi e piccoli cambiamenti, un passo alla volta e si può arrivare anche molto lontano se si desidera!