Cannelloni are quite easy to make, and versatile too. Here they're stuffed with musrooms, and served with a creamy sauce. To serve 6:
Prep Time: 1 hour
Cook Time: 25 minutes
Ingredients:
- 1 2/3 cups (200 g) flour (you could also buy 1/2 pound, 225 g, fresh pasta in sheets)
- 1 egg and 1 yolk
- Salt
- 1/3 cup (70 g) unsalted butter
- 3 cups (750 ml) milk
- 1 cup (50 g) freshly grated Parmigiano
- 3/4 pound (300 g) cultivated mushrooms
- 3 ounces (75 g) gruyere, finely diced
- 2 ounces (50 g) prosciutto, shredded
Preparation:
Begin by making the pasta, with 1 1/2 cups of flour and the eggs (see instructions if need be. Roll the sheet out dime-thin and cut it into two dozen 3-inch squares.
Bring a pot of lightly salted water to boil and cook the pasta, a few squares at a time, until it is al dente (about three minutes), placing the cooked squares on a damp kitchen towel.
Finely slice the mushrooms and sauté them in a tablespoon of water, seasoning lightly with salt and pepper and cooking them until they reabsorb the liquid they give off.
Make a dense béchamel sauce with the 2 cups of milk and the remaining butter and flour. Put about 2/3 of the béchamel sauce in a bowl, and when it is almost cool stir in half the grated Parmigiano and the finely sliced cooked mushrooms.
Put a tablespoon of the filling on each cannolo and roll them up, laying them in a single layer in a well-buttered oven-proof serving dish. Distribute the gruyere and the prosciutto evenly over the cannelloni.
Preheat the oven to 380 F (190 C).
While it's heating, dilute the remaining béchamel sauce with the rest of the milk and heat it through over the stove, stirring constantly. Pour the sauce over the cannoli, dust them with the remaining grated cheese, and bake the cannoli for about 15 minutes, or until the sauce is lightly browned.
Bring a pot of lightly salted water to boil and cook the pasta, a few squares at a time, until it is al dente (about three minutes), placing the cooked squares on a damp kitchen towel.
Finely slice the mushrooms and sauté them in a tablespoon of water, seasoning lightly with salt and pepper and cooking them until they reabsorb the liquid they give off.
Make a dense béchamel sauce with the 2 cups of milk and the remaining butter and flour. Put about 2/3 of the béchamel sauce in a bowl, and when it is almost cool stir in half the grated Parmigiano and the finely sliced cooked mushrooms.
Put a tablespoon of the filling on each cannolo and roll them up, laying them in a single layer in a well-buttered oven-proof serving dish. Distribute the gruyere and the prosciutto evenly over the cannelloni.
Preheat the oven to 380 F (190 C).
While it's heating, dilute the remaining béchamel sauce with the rest of the milk and heat it through over the stove, stirring constantly. Pour the sauce over the cannoli, dust them with the remaining grated cheese, and bake the cannoli for about 15 minutes, or until the sauce is lightly browned.
