2 tablespoons Filippo Berio Extra Virgin Olive Oil
1 clove of garlic, crushed
1 small sprig of rosemary, needles only, minced
1 pound ground veal or ground cooked veal
2- 3 tablespoons dry white wine
Salt and pepper
10-ounce box frozen spinach, defrosted and squeezed dry or 1 pound fresh
2 slices prosciutto di Parma, diced
4 ounces grated Asiago or gruyere cheese, plus extra for sprinkling on top
1 egg, beaten
3 tablespoons butter for greasing baking dish
Makes 4 cups
1 stick unsalted butter
1/2 cup unbleached all purpose flour
4 cups hot milk
Fine sea salt to taste
Grinding fresh nutmeg
In a large skillet, heat the crushed whole clove of garlic in 2 tablespoons of oil; let it color lightly.
Add the rosemary and ground veal; sauté for a few minutes, breaking the meat up with a fork.
Add a little white wine; continue cooking until evaporated. Remove the garlic clove.
Season with salt and pepper, transfer to a bowl and set aside. (If using ground already cooked veal, follow same procedure).
If using fresh spinach, wilt it down in a skillet over medium heat. Drain, squeeze and finely chop it by hand.
Add the prosciutto, spinach, grated cheese and the beaten egg to the veal mixture. Cover and refrigerate. Can be made two days ahead.
In a large saucepan, melt the butter over medium-low heat; do not let the butter brown.
Whisk in the flour and cook it until a uniform paste is formed and no streaks of flour remain.
Slowly whisk in the milk in a steady stream. Cook about 10 minutes, stirring slowly until the sauce coats the back of a wooden spoon. Season with salt and nutmeg.
The sauce can be made two days ahead and refrigerated.
1 - 1/2 cups unbleached all purpose flour
1/8 teaspoon salt
2 large eggs
1 tablespoon Extra Virgin Olive Oil
By hand, mix 1 1/4 cups of the flour and the salt on a work surface.
Make a well in the center of the flour, add the eggs and olive oil, and mix with a fork or your fingers until a ball of dough is formed. Use additional flour as needed.
Knead the dough until smooth and elastic. (If using a food processor, pulse the flour and salt together, then add the eggs and oil through the feed tube.
Remove the dough and knead on a floured surface until smooth and elastic.) Let rest, covered, for 10 minutes.
On a floured surface, cut the dough into 2pieces. Use a pasta machine set to the thinnest setting or roll by hand into two 36 X 5-inch sheets. Cut each sheet into six 6 X 5-inch rectangles and place them on a clean towel.
In a large pot, bring 4 quarts of water to the boil. Add 6 rectangles at a time and boil 1 minute. Scoop from the water and place rectangles in a baking pan full of ice water. When cool enough to handle, dry the rectangles on clean towels.
Preheat the oven to 375ºF. Lightly grease a14 X 9-inch or larger baking pan with butter. Spread a thin layer of the besciamella sauce in the base of the dish. Set side.
Lay each cannelloni wrapper out flat and spoon about 1/4 cup of the veal mixture on each one.
Roll up one end to form a cylinder shape and place in the baking dish.
Cover the cannelloni with the cream sauce and more cheese, if desired.
Bake for 30-35 minutes or until nice and bubbly.
This recipe is featured on show 1908 - Cannelloni.
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