Housewife Cannelloni

Preparation:

Preparation: First, defrost the spinach by placing it in a saucepan with very little salted boiling water and leaving it there until the block has completely melted. At this point, drain the spinach (using a very fine sieve, otherwise you would lose most of the vegetables, already finely chopped), put them back in their saucepan and let them dry well over the heat. Then transfer them to a bowl and let them cool. Now you can prepare the dough: put the flour on a pastry board, sprinkle it with salt, break the eggs in the middle and start working the ingredients with your fingertips, then kneading more vigorously as soon as they are well blended. Knead the dough well for about 15 minutes, occasionally dusting the work surface with flour, then roll it into a ball and leave it to rest, covered with a damp cloth, for 30 minutes. In the meantime, clean the brains and the loaves and put a large saucepan full of salted water on the heat, which you will then use to cook the pasta (make sure that the water comes to a boil when you have part of the lasagne ready). To clean the brain, soak it in warm water, or even under running water, and gently remove the blood film that covers it; do the same with the loaves, from which you will remove the red skin that wraps them. Then grate or chop the onion very finely, put it in a pan with 60 g of butter, let it soften, then add the brains and chopped veins and let them brown for about 10 minutes, salting and peppering them (while they are cooking, continue to mix them with a fork, since at the end of cooking they will have to be reduced almost to a pulp). Then put them, with their sauce, in the spinach bowl, add an egg and two good handfuls of Parmesan. Mix the ingredients well and cover, waiting to use the filling. Flour a work surface, remove a third of the dough ball and roll it out with a rolling pin into a thin sheet, then obtain rectangles of 12 x 8 cm which you will line up, as they are ready, on a floured cloth. Proceed like this until you have used up all the pasta, then cook the lasagna, a few at a time, in boiling water; drain them after a few minutes, run them quickly under cold water and place them on moistened and well wrung out napkins. When all are ready, cover them while you prepare the béchamel. Melt the butter in a saucepan, add the flour, mixing well with a wooden spoon to avoid the formation of lumps, then dilute with the hot stock, add a little salt (as the stock is already tasty) and, stirring constantly. thicken the sauce for 10 minutes.