Cannelloni
Filling
Ground pork and HB mix . Browned
Move aside and add onions to carmelize
Add rosemary
Add tomato paste in hot spot
mix together
Deglaze with white wine
Reduce liquids
Add Minced carrots and celery
Season
Add 2 C stock
Cook till reduced
Wring out cooled spinach and mix in
No running liquid in pan
Set aside to cool
Mix in chopped ham, parsley, cheese and lemon zest
Béchamel Sauce
1 stick butter . Melted
1/4 c Flour . Stir till browned
Slowly add warm milk . Whisk
Bay leaves
White pepper
Nutmeg
Blue cheese
Simmer 10-15 minutes stirring frequently
Cannelloni Shells
Cut to golf ball size
Roll into long sheet
. Lots or passes, lots of flour
Cut into four inch segments
Put between dry kitchen towels
Boil 30 seconds . Till it comes up
Plunge into ice water
Put cooked pasta between damp towels
Cooking
Line base of baking dish with maranara
. Add just a bit of you béchamel
Roll cannelloni as you would an enchilada
Line baking dish with cannellonis
Top with red sauce and béchamel
Top with grated cheese
Cover with foil and bake at 375° for 30 minutes
Uncover and cook another 20 minutes
This recipe is transcribed and adapted from Lidia’s Italy
Robert@RobertAndrews.NET
