Difficulty:[usr 1]
Make a bechamel sauce by melting the butter in a saucepan, then add the flour, then the milk little by little, stirring constantly with a whisk.
Cook over low heat for ten minutes.
In a salad bowl, mix the diced ham and the grated cheese with half of this sauce; season with salt and pepper.
Cook the cannelloni for about 4 minutes in 1 liter of salted boiling water.
Drain them, then spread them out on the work surface; then place a spoonful of the béchamel/ham/cheese mixture on each one.
Roll up the cannelloni and close it; so on until the twelfth.
Arrange them all in a gratin dish, drizzle with the remaining sauce.
Broil for about 5 minutes. Serve.
By Chef Hubert
