Ingredients for 4 servings:
350 gr flour
4 eggs
Oil
1 onion
1 carrot
1 stick of celery
Parsley
300 gr ground beef or ground pork
50 gr ham
30 gr dried mushrooms
1 cerebellum of lamb
100 gr butter
100 gr grated Parmesan
Meat gravy
Dry white wine
300 gr tomatoe gravy
Salt
Pepper
Nutmeg
Ready in: about 120 minutes
350 gr flour
4 eggs
Oil
1 onion
1 carrot
1 stick of celery
Parsley
300 gr ground beef or ground pork
50 gr ham
30 gr dried mushrooms
1 cerebellum of lamb
100 gr butter
100 gr grated Parmesan
Meat gravy
Dry white wine
300 gr tomatoe gravy
Salt
Pepper
Nutmeg
Ready in: about 120 minutes
How to prepare the recipe: "Cannelloni":
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10x7 cm rectangulars and cook in boiling salted water; place cooked pasta pieces onto a cloth soaked in warm water.
Parboil the cerebellum of lamb, peel and mince. Mince ham and mushrooms.
Mince 1 onion, 1 carrot, 1 stick of celery, a bunch of parsley and in a pan with 50 gr of butter. Fry slightly and then add the cerebellum, ham, mushrooms, ground beef; mix and add tomatoe. Salt, pepper and add grated nutmeg; wet with half glass of wine and cook at low heat for an hour; once cooked remove from heat and let it cool.
Spread this stuffing on the cooked pasta, roll every rectangular on itslef and place in a greased mold, preferably earthenware.
Spread cannelloni with the meat gravy, grated parmesan and some little pieces of butter; gratin in the oven and serve with spreaded parmesan.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef's advice
The suggested wine is Bottaccio o Passo del Lup (red).
Mix flour with the eggs, a little oil and a punch of salt. Roll out the dough to 2-3 mm thickness; cut the dough into 10x7 cm rectangulars and cook in boiling salted water; place cooked pasta pieces onto a cloth soaked in warm water.
Parboil the cerebellum of lamb, peel and mince. Mince ham and mushrooms.
Mince 1 onion, 1 carrot, 1 stick of celery, a bunch of parsley and in a pan with 50 gr of butter. Fry slightly and then add the cerebellum, ham, mushrooms, ground beef; mix and add tomatoe. Salt, pepper and add grated nutmeg; wet with half glass of wine and cook at low heat for an hour; once cooked remove from heat and let it cool.
Spread this stuffing on the cooked pasta, roll every rectangular on itslef and place in a greased mold, preferably earthenware.
Spread cannelloni with the meat gravy, grated parmesan and some little pieces of butter; gratin in the oven and serve with spreaded parmesan.
Preparation time: 40 minutes
Cooking time: 80 minutes
Difficulty: medium
Chef's advice
The suggested wine is Bottaccio o Passo del Lup (red).
In the picture, Cannelloni
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