Cannelloni al Forno

Cannelloni al Forno

Preparation Time: ~60 Minutes
Cookery Level: Intermediate

Ingredients for 4 people

  • 12 cannelloni
  • 150g minced beef
  • 150g minced pork
  • 50g sausage meat
  • 15g dried Boletus mushrooms
  • 3 ladlefuls of stock
  • 1 onion
  • 1 carrot
  • 1 teaspoon of concentrated tomato paste
  • 1/2 glass of Marsala
  • 1 clove of garlic (chopped)
  • béchamel sauce
  • 1 knob of butter
  • 100g Parmigiano Reggiano cheese

For the filling, soften the onion, carrot and chopped garlic with a large knob of butter. Add the 150g minced beef, 150g minced pork, 50g sausage meat and 15g mushrooms (previously soaked and reconstituted in warm water) chopped into pieces. Add salt and pepper and brown for 5 minutes, then add the 1/2 glass of Marsala with 1/2 a glass of water and a teaspoon of tomato paste: leave to evaporate.

Remove the mixture from the heat, add 50g of grated Parmigiano Reggiano, the yolk of an egg and mix well. Use this mixture to fill the cannelloni. Grease an oven-proof dish and pour a generous layer of béchamel sauce (*) to cover the bottom, then add the previously filled cannelloni, arranging them in a single layer.

Pour three ladles of hot stock over the cannelloni, then add the remaining béchamel sauce and the remaining grated Parmigiano Reggiano cheese. Place the dish in a previously heated oven, about 200°C, and leave to cook for about 40 minutes.

  • *Béchamel sauce
  • 50g butter
  • 50g flour
  • 1/2 litre milk
  • a pinch of nutmeg
  • salt
  • pepper

Melt the butter in a saucepan on a low heat using a wooden spatula, blend in the flour a little at a time, until the mixture takes a nutty colour. Then gradually add the milk stirring constantly to prevent lumps from forming.

Continue stirring evenly until the sauce begins to thicken, leave to simmer for 10 minutes on a low heat, stirring all the time. Just before turning off the heat, add salt, some freshly ground pepper and a pinch of nutmeg.