Cannelloni with meat sauce
- 7 oz ground meat
- 7 oz butter
- 5 oz grated Parmigiano Reggiano cheese
- 1 oz dried mushrooms
- ¾ lb all-purpose flour
- 2 cups broth
- 2 eggs
- meat extract
Mince the meat in a mincer, add the butter, grated Parmesan, dried mushrooms (previously soaked in warm water, cooked in butter and cut into pieces), and finally a dusting of nutmeg, mixing everything carefully.
In a casserole, melt the butter, add the flour and cook stirring constantly. Dilute with stock and reduce the sauce. Remove from the heat and dress with grated Parmesan, salt and meat extract. With the flour, eggs, a tablespoon of water and the salt, make some well-worked dough. Roll out thinly and cut into 2 inches squares. Make use of the offcuts, remixing to make more squares.
Put onto the heat a wide low receptacle full of water. When the water boils, toss in the squares of pasta, a few at a time, which will soon return to the surface. Leave to cook a little longer, then remove from the water with a slotted spoon and line them up on a damp napkin. When all the squares are cooked, distribute on each of them a small portion of filling and roll them up in the shape of “cannelloni”.
Butter a large oven-dish, line up the “cannelloni” in a single layer and cover with the velouté sauce. Dress again with some small pieces of butter scattered here and there and the grated Parmesan. Put in the oven for a few minutes to brown the “cannelloni” and serve.