CANNELLONI PASTA
Prep time: 1 hr
Cook time: 1 hr
Portion: for 6 people
A INGREDIENTS
1 lb ground veal
1 lb ground beef
1 lb spinach
4 egg yokes
2 cups Parmesan cheese
½ cup extra-virgin olive oil
1 medium onion
2 carrots
2 celery stalks
1 cup Marsala wine
4 cups crushed tomatoes
Salt and pepper to taste
B INGREDIENTS (BéSCHAMEL)
3 cups flour
1 cup butter
2 liters milk
1 tsp nutmeg
Salt and pepper to taste
INSTRUCTIONS - PART A
- Cook meat in casserole dish 30 minutes
at 350ºF.
- Add vegetables and Marsala wine.
- Add tomatoes and cook for 1 hr/350ºF.
- Salt and pepper to taste.
INSTRUCTIONS - PART B
- Grind all product through sausage
grinder (or similar).
- Mix product with egg yoke and
Parmesan cheese.
- (Meanwhile - Partially cook cannelloni
pasta in boiling water).
- Lay pasta on cloth and damp dry with
napkins.
- Place meat product on pasta and roll
into tubes.
INSTRUCTIONS - BéSCHAMEL
PART C (COOK)
- Melt butter in a pot on low heat.
- Add flour and continue to mix.
- Add milk to make a smooth paste
(continue mixing).
- Add nutmeg, salt and pepper to taste
and cook covered on medium heat with
a light bubble (mixing occasionally).
INSTRUCTIONS - PART D
- Pour 80% of Béschamel in the pan.
- Place tubes in pan on Béschamel.
- Place remainder of Béschamel on
top of tubes and cook on medium heat
(350ºF) for ½ hour like lasagne.
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