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Italian-style Cannelloni

di Academia Barilla

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Italian-style Cannelloni
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
First course




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



Preparation 1 hours preparation + 20 minutes cooking
1. Before starting to prepare the recipe, soak the dried mushrooms by completely covering them with warm water for 20 minutes

2. On a work surface, make a well in the flour, add eggs and knead to form a smooth dough

3. Allow to rest for 20 minutes, covered with a towel or plastic wrap

4. Roll the dough into thin sheets (less than 1/16 inch) with a rolling pin or pasta machine

5. With the tip of a knife, cut out about thirty 3 ½-inch squares

6. Boil 2 or 3 squares of pasta at a time in a large pot of salted water, for about 30 seconds each

7. Drain and lay out to cool on a towel that has been wet and wrung out

8. Peel, clean and mince the carrot, onion and celery

9. Melt 1 ½ tablespoons of butter in a pan over medium heat

10. Add the vegetables and chopped parsley and sauté until the onion is lightly browned

11. Stir the ground beef into this mixture

12. After a few minutes, add chopped prosciutto, a small amount of finely sliced white truffle and the rehydrated mushrooms

13. Season with salt, pepper and a pinch of freshly ground nutmeg

14. After a few more minutes, add the wine and simmer for about 20 minutes until thickened

15. Stir in flour, chopped tomatoes, one or two tablespoons of meat sauce, and cook over moderate heat for 40 minutes

16. When the sauce has become thick enough, remove from the heat, pour into a bowl and cool

17. Place a spoonful of filling on each boiled pasta square and roll into cannelloni

18. 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

19. Sprinkle with grated Parmigiano-Reggiano and the rest of the butter, in small pieces

20. Bake for about 20 minutes in a preheated 350°F oven until the surface is nicely browned

21. Serve hot