Spinach cannelloni with Roquefort béchamel sauce

We bake the plates according to the manufacturer's instructions.

Once cooked, place on a cloth and set aside.

Heat a dash of olive oil 🫒 and add the onion 🧅 and garlic 🧄 cut into brunoise. Once soft, add the serrano ham and cook for a few minutes.

Add the spinach and cook until it has reduced in size. Add the brandy and cook until the alcohol evaporates 🍷. Add salt 🧂 if necessary. Set aside.

Prepare the béchamel sauce: in a frying pan add the butter 🧈 and once melted add the flour and stir. Cook to remove the uncooked taste and add the milk little by little, stirring constantly. Add a pinch of nutmeg. Add the 🧀 Roquefort cheese and stir until it has dissolved.

Add 3 tablespoons of the béchamel sauce to the previous spinach sauce and stir.

Assemble the cannelloni by filling them with the spinach and closing them. Place them in a greased baking dish. Cover with the béchamel sauce.

Bake in the oven at 180 degrees with heat up and down about 15/20 more minutes and.... DEVOUR!