Grilled cannelloni

Strain the pasta and cover it with damp tea towels.

For the filling, cook the onion with the butter and ham until golden. Add the laurel and minced meat.

Once golden, add the Gallo flour and a little stock. Season with salt, pepper and nutmeg.

Let it cook for 45 minutes.

Add Gallo breadcrumbs soaked in milk, one egg, grated parmesan and knead the filling until you get a smooth mixture.

Fill the cannelloni.

Place the cannelloni on an oven-safe tray and cover them with tomato sauce and top up with parmesan cheese.

Place in oven over high heat to grill.