How to make the CANNELLONI RIPIENI DI VITELLO E SPINACI:
Make the pasta dough as in basic recipe. Stretch it to 1/2-in. thick and
cut into 4-in. squares. Cook the squares in plenty salted boiling water,
adding 2 tbs. of oil. Cook till al dente, strain, and cool with
cold water to stop the cooking process. Grease with olive oil so that
they do not stick together and they will be easier to work with.
Prepare the stuffing, roast the veal and cook the spinach, squeezing out excess water. Chop
and mix the veal and ham with spinach, eggs, salt, pepper, pinch of
nutmeg and 2 tbs. Parmigiano. Use a food processor to obtain a smooth
stuffing.
Prepare a bechamel by combining butter with flour, then adding the milk
slowly, a pinch of salt, pepper and nutmeg.
Prepare a meat sauce as in ragu' bolognese. Roll the stuffing in the cannelloni and arrange into a buttered baking dish. First pour the
bechamel over cannelloni, and then the beef ragu. Finally,
sprinkle with grated Parmigiano, dot with butter and bake at 375°F for
20 mins.
Recipe courtesy of The Italian Trade Commission.
Serves 6
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