Cannelloni: Delicious Stuffed Pasta

FIRST COURSES
DIFFICULTY

DIFFICULTY

COOK TIME

COOK TIME

INGREDIENTS

SAUSAGE AND ASPARAGUS

1 bundle fresh Asparagus
3 Sausages
150 g Latteria Soresina Provolone
1 Leek
Salt

FOR THE BESCIAMELLA SAUCE
20 g Latteria Soresina Butter
2 dl Latteria Soresina Milk
Salt
White pepper
Nutmeg
20 g Flour

CANNELLONI STUFFED WITH ROCKET
200 g Dry cannelloni
300 g Latteria Soresina Provoletta
250 g Rocket
1 Leek – small
1 Clove of garlic
40 g Pine nuts
1 bunch Marjoram
40 g Gran Soresina – grated 
20 g Latteria Soresina Butter
Salt
Pepper
Extra virgin olive oil

PINE NUTS AND SPINACH
600 g Spinach
150 g Ricotta (sheep’s milk variety is best)
150 g Cooked ham
1 Onion – small
40 g Gran Soresina – grated
1 dl Besciamella
20 g Pine nuts
40 g Latteria Soresina Butter
Salt

PREPARATION

You can make cannelloni just like normal fresh pasta or use a richer egg mix (10×8 cm rectangles which you then roll up). You can colour them by adding boiled spinach, saffron or other spices, or whatever other yummy idea takes your fancy. Alternatively, you can buy them either fresh or dry, which are quick and just as tasty.
The method is similar in all cases: boil the cannelloni in salted water and then stuff with one of a host of different delicious fillings.Lastly, cover with besciamella sauce, grated Grana Padano parmesan, flakes of butter and leave in the oven until you have a lovely fragrant golden brown crust on top.

Place the chopped leek and skinned sausages in a frying pan without grease and brown thoroughly. Trim the asparagus and boil them in lightly salted water, drain and cut into small pieces; keep the asparagus tips whole. Add the asparagus to the sausage mix, adjust salt to taste and remove from the heat. Add the provolone flakes and the asparagus tips you set aside. Allow to cool before stuffing the cannelloni.

Other tasty fillings…

Make the besciamella by melting the butter in a small non-stick saucepan. Stir in the flour thoroughly and cook over a moderate heat until you have a smooth light golden brown mixture. Dilute the mixture by pouring in the hot milk a drop at a time and cook for 10′ over a low heat. Keep stirring with a wooden spoon. Adjust salt and pepper to taste and flavour with nutmeg.
Wash the rocket and blanch for 15 seconds in salted water. Drain, wring out all excess moisture and chop coarsely. Cut the leek into paper-thin slices and sweat in 2 tablespoons of oil together with the chopped garlic; add the pine nuts, turn up the heat and brown all the ingredients lightly for 3′. Add the rocket, allow the flavours to infuse over a high heat and adjust salt to taste. Season with a heaped tablespoon of marjoram leaves and a grind of pepper and turn off the heat. Allow to cool down and stir in the finely diced Provoletta.
Cook the cannelloni in boiling salted water, drain them and stuff them with the rocket filling. Line them up in an ovenproof dish greased with oil and pour the besciamella over the top. Top with Gran Soresina and flakes of butter and bake in the preheated oven at 180 °C for about 25′.

Boil the spinach in salted water for 5′, drain, wring out excess moisture and chop coarsely.
Cut the onion into paper-thin slices and sweat in the butter for 5′, without letting it brown. Add the spinach and diced ham; cover and cook for another 10′. Allow all the cooking juices to evaporate; adjust salt and pepper to taste. Stir the mixture into the ricotta, besciamella, Gran Soresina and quickly roasted pine nuts.