Cannelloni to “wear” gold
For a special day like when gold was ‘hung’ in the countryside, a special dish was required. Discover this new recipe-story dedicated to cannelloni which we combine with Ciù Ciù Bacchus Rosso Piceno DOP.
Ingredients:
For the filling
- 300 g pork
- 200 gr turkey meat
- 500 gr beef
- 1 glass white wine
- salt, pepper, nutmeg
- 1 carrot
- 1 celery stalk
- ½ white onion
- 2 eggs
- 3 tablespoons grated Parmesan cheese
- 1 125 g mozzarella
- 1 handful of cooked spinach
for the béchamel sauce
- 500 ml milk
- 25 g butter
- 25 gr flour
Preparation:
Brown the meat in large pieces with the herbs. Brown the meat well, douse with white wine and let it evaporate. Cook about 40 minutes on a moderate heat without a lid.
Prepare the béchamel sauce.
Pass the meat and herbs through the mincer. Add the mozzarella and chopped spinach to the mixture. In a bowl, mix the chopped meat with the eggs, nutmeg, Parmesan cheese and the necessary béchamel sauce to obtain a smooth and homogeneous mixture. Let the mixture rest. Meanwhile, boil the egg pasta sheets measuring 10 cm x 10 cm. Drain them and spread them out on a tea towel. Stuff the egg pasta sheets with the dough and roll them into a cannelloni shape. Place on a previously buttered oven dish. Cover with tomato sauce and bake at 180° for 20/25 minutes. Grill it.