Cannelloni Stuffed with Meat

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Livello MASTERY
75 min
394 Views
 
Livello MASTERY
0 Persone
75 min
INGREDIENTI: per 0 persone
  • ½ lb all-purpose flour
  • 3 eggs
  • salt
  • 1 lb ricotta cheese
  • grated Parmigiano Reggiano cheese
  • 3 pork sausages
  • tomato sauce
  • butter
Preparation

With the flour, two eggs, the salt, and some tablespoons of water, mix and knead some dough handling it strongly, then make a ball and leave to rest covered with a napkin. Sieve the Ricotta, collect in a bowl, season with salt, add some tablespoons of grated Parmesan, a beaten egg, and mix everything with a wooden spoon. Put the sausages into a pan, pricking them, cover with water and leave to cook. When the water has evaporated, brown the sausages for some minutes, then skin them, chop them up and add to the Ricotta already prepared. Lastly, prepare a light sauce with a chopped mixture of lard, ham fat and butter, herbs, some tablespoons of tomato conserve and water. Roll out dough with a pasta machine or a rolling pin to desired thickness and cut out many squares about 3 inches. Remix the offcuts, roll out, and cut out more squares until everything is used up. Put onto the heat a wide low receptacle containing abundant, lightly salted water and bring to the boil. As soon as it boils, toss in the squares a few at a time. After only a few seconds they will float to the surface. Remove with the aid of a slotted spoon, drain well, and line them up on a damp napkin. Continue boiling the squares and lining them up on the napkin. When they are all cooked, put into the centre of each a tablespoon of filling and roll them up, to make a “cannellone”. Butter an oven-dish, and line up inside it a layer of “cannelloni” and pour on top all the prepared sauce. Sprinkle the “cannelloni” with grated Parmesan and scatter here and there some knobs of butter. A few minutes before serving, put the dish into the oven to let the “cannelloni” gain flavor and become brown.

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