CANNELLONI FRITTI (Fried Cannelloni)

Go ahead, just do it! Every now and then something fried just makes me happy to be alive...

These fried cannelloni are prepared with simple lasagna squares and stuffed with a simple bechamel sauce and some good authentic Fontina.... get to it:

YOU'LL NEED:
(serves six)

- 1/2 cup all purpose flour
- 1 cup milk (I dont use skimmed or fat free but who am I?)
- 1/4 cup unsalted butter
- 8 oz Fontina cheese (grated or shredded)
- 12 lasagna squares (4" x 4")
- 2 eggs
- 1/2 t spoon nutmeg
- 2 cups bread crumbs
- 4 cups vegetable oil

PREPARATION:

- Place in your saucepan on medium heat and add your butter, let melt. Add the flour and stir for about 5 minutes and remember you dont want the sauce to brown so you may need to lower your heat !
- Now add the warm milk slowly and continue to stir, after about 10 minutes remove (you need to season to taste with salt and pepper and any other herb you wish, I do like a bay leaf and or garlic clove but remember to remove the additions before assembling your dish) Now add in the cheese and a dash of nutmeg, allow to cool.
- In a large pot, fill with water and salt and olive oil and bring to a boil. Add in the lasagna squares (a couple at a time) and cook until they are about half way cooked or al dente. transfer the squares to a bowl of cold water to stop the cooking process. Drain the pasta and place them on a kitchen towel to dry.
- Now with your bechamel sauce cooled, place a portion of it in the center of each of the lasagna squares. Now roll the squares to form a tube and remember to fold the ends so that the sauce doesnt escape.
- Beat your eggs now and leave in bowl and in another bowl put the breadcrumbs and dip each pasta tube into the eggs and then into the breadcrumbs.
- At this point, we need to fry your newly born cannelloni in your deep frying pan filled abut 3/4 of the vegetable oil. When golden (will take about 4-6 minutes). With tongs remove the cannelloni and place on paper towels.

ENJOY !!!