- 7 oz all-purpose flour
- 1 egg
- 1 egg yolk
- 3 oz butter
- 3 cups milk
- 2 handfuls grated Parmigiano Reggiano cheese
- ⅝ lb mushrooms
- 3 oz Groviera cheese
- 1 ¾ oz ham
Prepare some egg pasta with a whole egg, one yolk and about 1 1/4 cups of flour. Roll out the dough fairly thin and with the tip of a knife cut out thirty-odd 3,2 inches squares.
Put onto the heat an oven-dish containing abundant salted water and when it boils, toss in the squares of pasta a few at a time, draining them when fairly “al dente” and laying them out little by little on damp napkins.
Meanwhile, prepare a fairly dense béchamel with 1/4 cup of butter, 1/2 cup of flour and 2 cups of milk. Take about two-thirds of this and transfer to a bowl. When it is almost cold, mix with it a handful of Parmesan and the mushrooms thinly sliced and cooked in a little butter, salt, and some tablespoons of water (or 2 oz of dried mushrooms well-soaked, cooked in the same way and then coarsely chopped).
Distribute half a tablespoon of this filling on each of the squares, roll them in on themselves and arrange in a single layer in an oven pan, abundantly buttered. Finely dice the Gruyère and sprinkle over the “cannelloni” along with the diced ham.
Dilute the béchamel kept aside with about one glass of milk and dissolve well over heat. With this sauce, cover the “cannelloni” and finish off with a layer of grated Parmesan. Bake for about 15 minutes, until the sauce has lightly colored.