Recipe “Cannelloni to “wear” gold”

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.



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



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.

Recommended wine

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