Tips for cooking this typical dish of Emilia Romagna at its best, a type of stuffed pasta that everyone likes
Meat cannelloni they are one of the perfect dishes for family Sunday lunches. It is said that this pasta format is among the best known ever: in the central regions of Italy and in Emilia, it was customary to form rectangles of a dough that was then stuffed with meat or vegetables and rolled up on itself. Even today for cannelloni we use a mixture made of flour and eggs which is then laid out in small sheets, stuffed with various fillings, of meat but not only. The pasta is then covered with a tomato sauce and abundant Parmigiano Reggiano, and bake in the oven until the surface becomes golden and crisp. Like many other stuffed pasta, even the cannelloni of meat acquire more flavor if eaten the next day to the preparation.
Fresh egg pasta to start
The base of the meat cannelloni is one fresh pasta sheet made as usual, with flour and eggs, kneaded for a long time and left to rest for an hour before being rolled with the sheeter. The doses provide for use one egg for every 100 g of flour. Once you have started to mix eggs and flour, make sure that the dough is of the right consistency: if it is too soft and "wet", add another bit of flour, if it is too hard and difficult to work, add a bit of water at room temperature. The mixture should be worked vigorously for at least ten minutes to form the gluten mesh.
The recipe for cannelloni filled with meat
300 g 00 flour, 3 eggs.
For the stuffing
1 stalk of celery, 3 carrots, 1 onion, 2 cloves of garlic, 200 g minced beef, 150 g of sausage, 1 egg, extra virgin olive oil, salt, pepper, nutmeg, half a glass of red wine. For the sauce: 500 g of tomato sauce, 1 clove of garlic, extra virgin olive oil, salt, fresh basil.
For the béchamel sauce (optional): 60 g butter, 30 g flour, 500 ml of milk, nutmeg, salt.
First of all form a fountain with the flour and then add the eggs and begin to knead until the mixture is smooth and homogeneous. Make it a sphere, cover it with cling film and let it rest for 1 hour in the fridge. Now prepare the sauce. In a pan fry the garlic in a little oil and then add the tomato puree and a pinch of salt and cook for 15 minutes, until the sauce thickens. Perfume with a basil leaf and set aside. Now prepare the bechamel: put the butter in a pan, melt it and then add the flour. Mix well with a whisk and then slowly add the milk, salt and nutmeg. Continue stirring until the cream thickens. Think of the filling: sauté the finely chopped onion and the garlic in a little oil. Add the chopped celery, carrots and then the minced meat. Remove the sausage casing, chop it with your hands and add it to the mixture, add the wine, season with salt, pepper, sprinkle with nutmeg and cook for 15 minutes. Out of the heat, add the egg and mix well. Take the pasta from the fridge, divide it in half and start rolling it out with the sheeter, until obtaining 2 mm thick sheets. Cut it into rectangles of 15 x 7 cm that you will parboil one by one for a few seconds in a pot with salted water. Roll out the sheets on a cloth, stuff them with a little filling and roll them on themselves. Butter an oven dish, place the cannelloni one at a time, cover with the tomato sauce and, if you want, with the béchamel, sprinkle with Parmesan and bake at 170 degrees for 15 minutes.
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