You may also like
Categories:
butter butter pork veal Pasta flour milk salt nutmeg egg recipe Basic Fresh Egg Pasta tomato sauce Bechamel Sauce
Viewed: 39 - Published at: 4 years agoIngredients
- 1 Tbsp. butter plus
- 6 Tbsp. butter
- 1/2 lb grnd pork
- 1/4 lb grnd veal
- 1/2 c. grated Parmigiano-Reggiano plus more for garnishing pasta
- 1 Tbsp. flour
- 1 c. lowfat milk Salt to taste Freshly-grnd black pepper to taste
- 1 pch nutmeg
- 1 x egg beaten
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe)
- 1 c. Basic Tomato Sauce (see recipe)
- 1 c. Bechamel Sauce - (Besciamella) (see recipe)
Method
- In a large skillet, heat the butter over high heat till it foams and subsides.
- Add in the grnd pork and veal and cook over high heat till it begins to brown in its own fat.
- Drain the excess fat and add in the Parmigiano, the flour and the lowfat milk and reduce heat to a simmer.
- Cook for 10 min, stirring regularly, then remove from heat and allow to cold.
- Season with salt, pepper and nutmeg and stir in the egg.
- Set aside.
- Preheat the oven to 350 degrees.
- Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches.
- Divide the meat filling proportionately among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni.
- Blanch till tender in boiling water.
- Remove and put in an ice water bath.
- In an 8- or possibly 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer.
- Carefully lay each pasta package in the casserole so which they are in a single layer.
- Top with the remaining tomato sauce, then the bechamel.
- Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 min, till the sauces and cheese are bubbling and the edges of the pasta are crispy and browned.
- Serve immediately from the cooking dish.
- This recipe yields 6 servings.
