Pasta‎ > ‎

cannelloni

(adapted from mario batali)

fresh pasta sheets--boiled and shocked in ice water

for filling:

olive oil

1/2 lb ground pork

1/2 lb lean ground beef

1/2 cup grated parmesan cheese

1 generous Tablespoon flour

1 cup milk

1 egg--lightly beaten

pinch freshly grated nutmeg

salt and pepper to taste

glug enough olive oil to just cover the bottom of  skillet. add pork and beef and cook until no longer pink.drain off excess fat. stir in flour.  add milk and parmesan cheese. cook on low for about 10-15 minutes until thickened..  remove from heat, let cool a bit, then add egg, nutmeg salt and pepper. let cool completely while you boil pasta.

for tomato sauce:

use your favorite recipe or even a bottle sauce…you need only a little sauce for this recipe

for besciamella:

4 Tbs unsalted butter

1/4 cup flour

3 cups milk

1/4 cup parmesan cheese

1/2 tsp nutmeg

pinch salt

melt the butter in a saucepan. whisk in the flour and cook for just a minute or two. do not brown.  whisk in milk and bring to a simmer.  as it begins to thicken, add the parmesan, nutmeg and salt.  the sauce is to be thickened, but not gooey. it is a sauce.


to assemble:

place a bit of tomato sauce in the bottom of an oven safe dish

use a very generous tablespoon of meat for each cannelloni.  place meat in the center of the pasta sheet and spread evenly.  roll the pasta into a tube, leaving the ends open.  place in the prepared dish.  repeat with remaining meat and pasta.  once completed, cover in beciamella, swirl in a bit more tomato sauce.  sprinkle with parmesan cheese.  bake at 350 until heated through and the beciamella begins to bubble.