Cannelloni ripieni alla piemontese

Name: Cannelloni ripieni alla piemontese (Cannelloni stuffed with meat)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 125 g/4½ oz luganega or other coarse sausage, skin off; 125 g/4½ oz luganega or other coarse sausage, skin off; salt and ground black pepper; salt and ground black pepper; 150 ml/5 fl oz/⅔ cup red or dry white wine; 150 ml/5 fl oz/⅔ cup red or dry white wine; 2 tbsp tomato purée (paste), diluted in 2 tbsp water; 2 tbsp tomato purée (paste), diluted in 2 tbsp water; 2 eggs; 100 ml/3½ fl oz/scant ½ cup whole milk; a sprig of rosemary; 5 tbsp olive oil; 250 g/9 oz minced (ground) beef; 1 small onion, finely chopped; béchamel sauce made with 600 ml milk, 50 g butter and 40–45 g flour, flavoured with nutmeg; béchamel sauce made with 600 ml milk, 50 g butter and 40–45 g flour, flavoured with nutmeg; 1 tbsp unsalted butter, plus extra for the bowl; 30 g/1 oz Parmesan cheese, grated; béchamel sauce made with 600 ml milk, 50 g butter and 40–45 g flour, flavoured with nutmeg; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 18 sheets of dried egg lasagne; béchamel sauce made with 600 ml milk, 50 g butter and 40–45 g flour, flavoured with nutmeg; béchamel sauce made with 600 ml milk, 50 g butter and 40–45 g flour, flavoured with nutmeg; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 18 sheets of dried egg lasagne; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 18 sheets of dried egg lasagne; homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3 eggs, or 18 sheets of dried egg lasagne

Cannelloni stuffed with meat

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

Cannelloni can be stuffed with various meat mixtures, of which this is one of the most common, or with spinach and ricotta. This dish can be prepared in advance, but do not cover the cannelloni with béchamel sauce until just before you bake them.

Ingredients

homemade pasta dough made with 300 g/10½ oz Italian 00 flour and 3

Europe
Italy
Main course
Mediterranean
Pasta

Method

If you are making the pasta at home, follow the instructions here. Wrap in clingfilm and leave to rest while you make the stuffing.

To make the stuffing, heat the oil in a saucepan and sauté the rosemary for 2–3 minutes, then fish it out and discard it. Add the onion, sauté for 5 minutes and then add the beef and sausage. Brown well, breaking up the lumps