Cannelloni Sorrento-style
18 fresh pasta , squares, side 5.5/6 inches
1 lb beef meat
1 lb ricotta cheese
7 oz mozzarella cheese
1 lb tomato sauce
1 cup extra virgin olive oil
3 Ā½ oz dry white wine
3 Ā½ oz grated Parmigiano Reggiano cheese
1 onion
milk
basil
salt
Prepare a good āragĆ¹ā by browning the piece of meat and the finely chopped onion in the oil.
Pour the wine over it, allow to evaporate and then blend in the tomato paste, salt and basil. Dilute with water and cook for a long time until the meat is almost coming to pieces. Then chop it up and add to the Ricotta along with a little grated Parmesan and some pieces of Fiordilatte.
Cook the squares of pasta in boiling salted water in batches, remove when they come to the surface with a skimmer and line them up on the work surface previously wet with cold water.
In the centre of each square put a spoonful of the meat and Ricotta paste and then roll them up to form ācannelloniā. Arrange them in a single layer inside a rectangular oven dish with the bottom covered in āragĆ¹ā.
Cover the ācannelloniā with more āragĆ¹ā, sprinkle with Parmesan and place in a preheated oven (400Ā°F) for 15-20 minutes.
