Sicilian Cannelloni Recipe – Italian Cuisine – Italian Cuisine


Stuffed cannidduni are a party dish, with their rich beef and caciocavallo filling and egg protein supplement used for the gratin which makes them shine, as it should be for special occasions.

  • 800 g beef stew in red wine
  • 500 g sheets of egg pasta
  • 200 g caciocavallo
  • 2 eggs
  • extra virgin olive oil
  • salt
  • pepper

For the recipe some Sicilian cannelloni, cut the pasta into rectangles of about 8 × 12 cm. Immerse them for a few moments in boiling salted water, drain and spread them, without overlapping them, on some cloths; let it cool.
Chop the stew finely enough with a knife, flavor it with 100 g of grated caciocavallo, mix and season with salt and pepper.
Distribute the meat on the rectangles of pasta and wrap starting from the short side so as to obtain the cannelloni.
Seat them in a pan greased with oil, sprinkle with the rest of the grated caciocavallo and bake in the oven at 180 ° C for 15-20 minutes.
Remove from the oven and drizzle with beaten eggs, bake again under the grill for 7-8 minutes, remove from the oven and serve.

Recipe: Alessandro Procopio, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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