Cannelloni Piedmont StyleClick to Play

Cannelloni

Mary Ann Esposito

Cannelloni, pasta tubes stuffed with meat, are ancient in origin. In the past, the pasta was made from water, wheat and salt. It was cut into rectangles, rolled around a filling and baked. Traditionally cannelloni were topped with a meat ragu, made with vegetables, tomatoes and ground meat. Leftover roast veal can be used to prepare this recipe. This recipe comes originally from Piedmont, specifically the region of Limone.

Makes 12-15

Filling

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

Besciamella

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

Directions

Filling

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.

Besciamella

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.

Pasta

 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.

item recipe is featured in Episode 1908 of Season 19.

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Comments

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  1. MiJa Sanner's avatar

    MiJa Sanner

    | Permalink
    Mary Ann,

    I simply love your timeless classic recipes. I thoroughly enjoy watching your cooking shows, truly makes me
    homesick for Italy!! However, I feel ever so close to Italy because
    of your recipes. Much appreciated. Mo l'Italia!!


    Grazie mille,


    MiJa
  2. Marcia's avatar

    Marcia

    | Permalink
    I tried this recipe after watching you make it on your show. It was wonderful!! It was much more than my husband and I could eat for one meal, but it froze and reheated very well. Thank you for all your wonderful recipes and for the videos, which are VERY helpful.
    Thank you,
    Marcia
  3. Chris's avatar

    Chris

    | Permalink
    Me and my roommate saw this recipe the other day and it inspired us to go out and purchase an Imperia pasta machine. Not only did we make the absolute most delicious cannelloni I've ever had (we ended up doing beef and Italian sausage instead of veal and prosciutto) but we have been having an absolute blast using the pasta machine to make WAY better than store bought pasta.
  4. Sammy's avatar

    Sammy

    | Permalink
    I made this recipe for Canellonni..I substituted sausage for veal, red wine for white, and mozzarella for cheese all of which I had on hand. Overall the dish was so delicious and this was my and my roomates first Canellonni I had never had this before. I have to say as a cook this dish was fun to try but requires a lot of steps..that said I would cheerily make this again providing the sun is shining on that day. I have to give Mary Ann many hugs for presenting this recipe on her show. I am now a Mary Ann fan since I've been watching and tuning in and am making my own home made pasta. Mary Ann from one Siciliano to another <3 hugs God Bless You
  5. Robertad's avatar

    Robertad

    | Permalink
    I made this recipe in stages. The filling first then 2 days later I made the cannelloni. It turned out perfect. We ate half of it and the other half I froze. I would definitely make this again but I would like to make it with a creamy red sauce. I'm going to look for a different sauce recipe. If anyone has any ideas feel free to share.

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