Italian-style Cannelloni

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
110 min

DIFFICULTY
Medium

TYPE
First course

Tags

Medium, In the oven/Baked, Asking for forgiveness, Gift foods, Impress guests, First course, 20 minutes, 90 minutes, More than 1 hour, Flour , Ground beef

Ingredients for 4 people

For pasta: 1 ½ cups flour
2 eggs
For filling: 5/8 pound ground beef
1 carrot
1 small onion
1 stalk celery
1 tablespoon chopped parsley
2 ounces prosciutto
? ounce white truffle
1 ounce dried porcini mushrooms
4 tomatoes
½ cup dry white wine
2 ½ tablespoons flour
freshly ground nutmeg to taste For sauce: 5 ½ tablespoons butter
½ cup meat sauce
1 cup grated Parmigiano Reggiano
salt and pepper to taste

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Ingredients

Preparation 90 minutes preparation + 20 minutes cooking

Before starting to prepare the recipe, soak the dried mushrooms by completely covering them with warm water for 20 minutes. On a work surface, make a well in the flour, add eggs and knead to form a smooth dough. Allow to rest for 20 minutes, covered with a towel or plastic wrap.

Roll the dough into thin sheets (less than 1/16 inch) with a rolling pin or pasta machine. With the tip of a knife, cut out about thirty 3 ½-inch squares. Boil 2 or 3 squares of pasta at a time in a large pot of salted water, for about 30 seconds each. Drain and lay out to cool on a towel that has been wet and wrung out.

Peel, clean and mince the carrot, onion and celery. Melt 1 ½ tablespoons of butter in a pan over medium heat. Add the vegetables and chopped parsley and sauté until the onion is lightly browned. Stir the ground beef into this mixture.

After a few minutes, add chopped prosciutto, a small amount of finely sliced white truffle and the rehydrated mushrooms. Season with salt, pepper and a pinch of freshly ground nutmeg. After a few more minutes, add the wine and simmer for about 20 minutes until thickened.

Stir in flour, chopped tomatoes, one or two tablespoons of meat sauce, and cook over moderate heat for 40 minutes. When the sauce has become thick enough, remove from the heat, pour into a bowl and cool. Place a spoonful of filling on each boiled pasta square and roll into cannelloni.

Arrange in a single layer in a buttered baking dish (or a baking dish lined with parchment paper) and cover the cannelloni with meat sauce.

Sprinkle with grated Parmigiano-Reggiano and the rest of the butter, in small pieces. Bake for about 20 minutes in a preheated 350°F oven until the surface is nicely browned. Serve hot.