400 g flour 00
4 eggs
for the filling
250 g minced pork
½ onion
½ carrot
a piece of celery
15 g butter
broth
80 g ricotta cheese
50 g boiled potatoes (Pradella’s potatoes preferably)
1 egg
250 ml milk
200 f Formagella della Val di Scalve cheese
20 g butter
20 g flour
Nutmeg
Salt
Soft minced piglet meat stirred with eggs, potatoes and ricotta, all wrapped in thin handmade pasta. The filled cannelloni must be covered with a cheese-béchamel, enriched by nutmeg. A steamy delicacy!
Take a saucepan, brown the onions with butter, carrot and celery finely chopped, add the minced pork and cook for about 1 hour with a little broth. Once it has cooled pass it to the mixer adding the egg, potatoes and ricotta, salt and pepper. The dough should be soft.
Meanwhile, prepare the dough with all the ingredients and let it rest.
Roll out the dough; divide it into rectangles 6- 8 cm large and 6 cm long. Blanch them in salted boiling water. Dry them on a towel, and place the filling on one side. Roll them in cannelloni shape. Butter a baking dish and lay the cannelloni in.
Brown the butter and add the flour. Stir until it begins to brown. Add the milk keeping on stirring, and when the sauce has thickened, flavour it with nutmeg and formagella cheese. Season with salt. Put part of the sauce in a baking dish, put the stuffed cannelloni in and cover them with the remaining sauce. Bake them at 180° C for 15 minutes.
Soft minced piglet meat stirred with eggs, potatoes and ricotta, all wrapped in thin handmade pasta. The filled cannelloni must be covered with a cheese-béchamel, enriched by nutmeg. A steamy delicacy!
Take a saucepan, brown the onions with butter, carrot and celery finely chopped, add the minced pork and cook for about 1 hour with a little broth. Once it has cooled pass it to the mixer adding the egg, potatoes and ricotta, salt and pepper. The dough should be soft.
Meanwhile, prepare the dough with all the ingredients and let it rest.
Roll out the dough; divide it into rectangles 6- 8 cm large and 6 cm long. Blanch them in salted boiling water. Dry them on a towel, and place the filling on one side. Roll them in cannelloni shape. Butter a baking dish and lay the cannelloni in.
Brown the butter and add the flour. Stir until it begins to brown. Add the milk keeping on stirring, and when the sauce has thickened, flavour it with nutmeg and formagella cheese. Season with salt. Put part of the sauce in a baking dish, put the stuffed cannelloni in and cover them with the remaining sauce. Bake them at 180° C for 15 minutes.
