Fried sea and land cannelloni with amatriciana sauce

917 Views
 
MASTERY Level
60 min
918 Views
 
MASTERY Level
4 People
60 min
INGREDIENTS for 4 people

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

½ 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

½  glass dry white wine

parsley

fresh thyme

1.5 tbsp butter

extra virgin olive oil

salt

pepper

 

Preparation

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 “Sea” 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 à poche and reserve for later

 

For the “Mountain” 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 à 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 à 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 “See” stuffing and 4 cannelloni with “Mountain” 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.

 

Fish Sauces Stuffed
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