
Cooking Foods Italian Recipes – Cannelloni Al Forno
More details in my books published by Amazon.com
This recipe is from mia Grand Mother Nina.
Ingredients:
for the stuffing:
eggs -two
minced beef – 300 grams/11 Oz
veal “animelle” or “laccetto” or brain – 300 grams/11 Oz
onion-garlic-marjoram-rosemary-laurel-nutmeg-white pepper-cloves
pine-cones – 100 grams/3.5 Oz
cheese – grated parmisan 200 grams/7 Oz
marine salt – extra virgin olive oil – white wine
Unfortunately I cannot find the “animelle/laccetto” which are the veal bones marrow: I replaced it with the brain.
The pasta is made with flour type “00” and eggs recipe is already posted (do search)
The bolognese sauce and the bechamel sauce are already in my posts too.
fry the chopped onion in two-three spoons of extra virgin olive oil
let the onion fade
add the chopped garlic
drop some butter (100 grams/3.5 Oz)
let garlic to yellowish
put the brain to fry (high fire)
you have to turn it upside down several time to get it properly cooked
cook four minutes one side then turn on the other side and do that again every four minutes
you will see the brain becomes consistent
the brain is cooked gently to avoid it to stick on the pan, though we will brake it in pieces later on
as the brain is cooked we are going to add the minced beef add two laurel leaves too (to take out as the beef is cooked)
using fork and spoon to spread the beef around and get it properly cooked
the brain needs more time to cook than the beef
you could otherwise broil the beef first and than add the brain but in this way you risk that the brain stick on the bottom of the fry-pan
Drop two-three pinches of marine salt and stir
stir and promptly cover with a lid let cook three-four minutes covered
open the lid and stir
beef and brain must be perfectly broiled
let it to cool down – discard the laurel
put beef and brain in the mixer
add eggs, garlic, pine-cones, marjoram,
rosemary (small chopped)
white pepper, clove (use powders)
add 200 grams/7 Oz of grated parmesan cheese
the mixture must become consistent which means solid but it can be molded inside the roll of pasta which we will made if it is too watery add more cheese (eventually if too hard add one more egg or some white wine)
I like fresh nutmeg
I ground it with the small grated the smell is better than powder
the stuffing is ready
we need a modeste quantity of bolognese sauce made with pork sausage and tomatoes, onion, garlic, salt etc. check in my recipes
we go to prepare the pasta: needs boiling water
drop marine salt in the water (half bunch in four liters the taste must be the same of the sea water)
I have already prepared the layer of pasta, 5×7 inches large and less than half millimeter thick, we call this type “lasagna”, however you can buy good ones at your market, I will use 1 piece for each cannellone I need 16-18 stuffed rolls to fill the oven-pan
I drop in the boiling water four pieces one by one, letting them cooking just one minute to become soft and easy to be worked, same process I do to make lasagna. I do not make cannelloni or lasagna with dry pasta: this is wrong!!!
after one minute recover from the boiling water
you can leave to rest i cold water so you can cook one minute each piece of pasta without problem: they will not stick each other.
just to give you idea of the size: less than half millimeter to one millimeter thick
five to seven inches large
I use a large aluminum oven-pan: I spread a bit of sauce on the bottom along with a spoon of extra virgin olive oil
start taking one piece of pasta (that previously boiled one minute)
put one spoon of stuffing inside (not too much: cooking the eggs will make the volume to double)
shape in this way
completely
set inside the oven-pan
you should fill each space
than drop some bolognese sauce on top: not too much!!!
Bechamel sauce: melt butter (100 grams/3.5 Oz) in a fry-pan (low fire)
as it starts to fry drop two spoons of flour type “00”
use a spoon to stir
mixing well butter and flour: it will looks like a cream
you will see the flour taking the milk
add more milk until the sauce is creamy
drop two pinches of marine salt and stir
drop some nutmeg powder
check the salinity: if necessary add more salt
see in the picture the correct density: be careful…it is boiling!!!
still hot drop the bechamel on top
spread around with a spoon
put in the oven 250 celsius/480 fahrenheit
in 20 minutes should be ready
the top of the pasta should be broiled and a bit dry but not too much
divide the cannelloni with a knife and seat in each plate one or two
Cooking Foods Italian Recipes – Cannelloni Al Forno
More details in my books published by Amazon.com