For the curd cheese cannelloni, mix the curd cheese, onion, eggs and 4 tablespoons of Parmesan cheese and season with salt and pepper.
Wash the broccoli and divide into small florets. Blanch in salted water for about 5 minutes and drain well.
Place the florets in an ovenproof dish. Pour curd mixture into a piping bag and squirt into the pastry rolls.
Place the cannelloni on top of the broccoli. Heat butter in a saucepan, sweat flour in it, deglaze with milk and simmer for 5 minutes.
Season with salt, pepper and nutmeg and pour over the cannelloni. Sprinkle with remaining Parmesan and bake for about 30 minutes.
Preparation Tip:
The curd cannelloni can also be prepared with other vegetables.
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