Hazelnut Spread and Banana Cannelloni
Cannelloni is primarily known for savory dishes, but thanks to the creativity of Italian cuisine, a sweet version was soon born. Sweet cannelloni recipes began to spread in the second half of the 20th century, when the boundaries between dessert and main courses began to blur. The hazelnut spread and banana combination is an invention of modern cuisine, which perfectly combines soft texture and intense flavors. Imagine the aroma of freshly baked cannelloni filling the kitchen as the melted chocolate melts onto the warm pasta. This dish is not only spectacular but is guaranteed to be a favorite for all ages. The secret to success lies in the balance: do not add too much filling so that the pasta does not get soggy, and use ripe but not mushy bananas. Letting it rest for a few minutes before serving helps the chocolate to solidify slightly on top, making it even easier to slice.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: measure out the hazelnut spread and milk, cube the butter, grate the dark chocolate, and peel the bananas. Halve the bananas lengthwise, then slice them into thin rounds. Tip: Use ripe, but not overripe, bananas to prevent the filling from becoming too mushy.
2
Bring a large pot of water to a boil, add a pinch of salt, and parboil the cannelloni pasta for about 3-4 minutes to make them easier to fill. Then, carefully drain and let them cool. Tip: Place the pasta tubes separately to prevent them from sticking together.
3
In a bowl, mix the hazelnut spread with the banana slices. If the spread is too thick, add 1-2 tablespoons of warm milk to make it easier to mix. Tip: Don't use too many bananas, as they can make the pasta soggy.
4
Fill the cooled cannelloni tubes with the hazelnut spread and banana mixture. You can use a piping bag or a small spoon to fill them. Tip: Using a piping bag makes filling the pasta quicker and neater.
5
Pour a little milk into the bottom of a greased baking dish, then place the filled cannelloni inside. Drizzle a little milk over the top, and cover with aluminum foil. Bake in a preheated oven at 350°F (180°C) for about 15 minutes. Tip: The milk helps keep the pasta soft during baking.
6
Remove the foil and bake for another 5 minutes to allow the top to lightly brown. Meanwhile, melt the dark chocolate over a double boiler or in the microwave in 30-second intervals, stirring continuously.
7
Before serving, drizzle the melted chocolate over the cannelloni and sprinkle with powdered sugar. Tip: Sprinkle the powdered sugar just before serving to prevent it from melting.
