Fried sea and land cannelloni with amatriciana sauce
For the Cannelloni
8 sheets Barilla Lasagna
3 eggs
10 oz flour
10 oz breadcrumbs
2.8 oz Parmigiano Reggiano cheese, finely grated
2 tbsp extra virgin olive oil
3 quarts oil for frying
For the Amatriciana sauce
10 oz tomato purée
1 white onion
œ tbsp crushed chili
8 oz Guanciale
3 oz Feta cheese
extra virgin olive oil
salt
pepper
sugar
For the stuffing
13.5 fl oz fresh milk
3 tbsp butter
1/3 cup flour
2 pinches nutmeg
2 cups Parmigiano Reggiano cheese, finely grated
1 potato
3 langoustines
2 shallots
chives
4 tsp Cognac
5.2 oz Porcini mushrooms fresh or dried
1 clove garlic
œ glass dry white wine
parsley
fresh thyme
1.5 tbsp butter
extra virgin olive oil
salt
pepper
For the Parmigiano-Reggiano béchamel
Melt the butter in a pot and add the flour, salt, pepper, nutmeg and the warm milk, whisk all the time during cooking.
Bring to a boil gently for a couple of minutes, and continue whisking.
Add the Parmigiano Reggiano and let cool. Divide the béchamel in two parts.
For the Lasagna sheets
Bring to boil the salted water in a pot, cook the Lasagna sheets, then cool them in iced water. Dry the cooked sheets and reserve for later
For the âSeaâ stuffing
Clean the langoustines and chop the shallots and sauté in a pan with olive oil
Add the cognac and flambé, let the alcohol evaporate and season with salt and pepper. Leave to cool.
Add half of the béchamel and the finely chopped chives and stir well with a spoon.
Load the stuffing in a sac Ă poche and reserve for later
For the âMountainâ stuffing
Cut the mushrooms in cubes and chop the garlic finely.
Preheat a pan with extra virgin olive oil and a pinch of chili flakes, sauté the garlic and mushrooms and sauté, then add the white wine and flambé, let the alcohol evaporate
Add 1/3 oz butter and let cool.
Add half of the béchamel and the finely chopped parsley and stir well with a spoon.
Load the stuffing in a sac Ă poche and reserve for later
Assembling the Cannelloni
Spread extra virgin olive oil and Parmigiano Reggiano on the work table and lay the Lasagna sheets, then dress with oil.
Cut the sac Ă poche with a wide opening and squeeze a line of stuffing on the Lasagna sheet, starting from one of the shorter sides.
Roll the sheet and cut the excess to form a cylinder.
Make 4 cannelloni with âSeeâ stuffing and 4 cannelloni with âMountainâ stuffing, and let them rest in the freezer for about half an hour.
For the Amatriciana sauce
Cut the Guanciale in small cubes.
Preheat a pan with olive oil and crushed chili, sauté the Guanciale and the onion. Add the tomato purée, season with salt and pepper, add some sugar and some cooking water, and cook for 10 minutes
Assembling
Beat the eggs with a little water, salt and pepper.
Add the flour and breadcrumbs in a bowl.
Dip the cannelloni in flour, then in the egg and then the breadcrumbs.
Fry the cannelloni in a pan with oil at 170°C/ 338° F.
Presentation
Serve the Cannelloni hot with the Amatriciana sauce and Feta cheese finely grated.
The dish can be served in a plate, or in the street food version in transparent glass containers.
