Cook the flat cannelloni in two liters of boiling salted water for about 4 minutes. Drain and refresh. Arrange on a cloth. In a salad bowl, put the fromage blanc, the minced clove of garlic, 2 finely chopped basil leaves and the pine nuts, season with salt and pepper, add the cognac.
Place a tablespoon of this stuffing on each cannelloni. Roll them on themselves, then place them in a baking dish. Drizzle them with melted butter. Put in the oven, th 6, for 6 minutes. Meanwhile, prepare the following sauce:chop the remaining basil, mix with 100 g of butter reduced in ointment. Bring the whipping cream to the boil. Add the butter to the basil, whisking vigorously away from the heat. Add the lemon juice. Salt and pepper. Serve the golden cannelloni in their baking dish, accompanied by the sauce in a gravy boat.
The Book of Dough for Panzani by Hubert
