Etruscan-style Cannelloni

Cannelloni Etrusco

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 200 g/7 oz Farina O flour
  • 1 egg, plus 1 egg yolk
  • salt


    Make the pasta from the listed ingredients following the method for lasagnette, but cutting the pasta into 10 cm/4 in squares. Boil the pasta in plenty of salted water until al dente, drain and leave on a dry linen cloth.

    Béchamel sauce

    Melt the butter in a saucepan, add the flour and gently cook over a low heat for 2–3 minutes, stirring constantly. Add the warmed milk and using a balloon whisk, stir for 5 minutes, season with salt. Make sure there are no lumps in the sauce. Reserve two-thirds of the sauce for later, one-third to mix with the filling.

    Slice the mushrooms and cook in 2 tablespoons extra-virgin olive oil. Stir them into one-third of the béchamel sauce. Add 3 tablespoons of grated Parmesan, the julienne of Parma ham, and season with salt and freshly ground black pepper. Fold all the ingredients in well.

    Place a generous spoonful of this mixture on each square of pasta and roll up. Place the cannelloni in a single layer on a well-buttered gratin dish. To the remaining two-thirds béchamel, add the cup of milk and reheat. Pour this béchamel on top of the cannelloni and sprinkle with grated Parmesan and gruyère cheeses. Bake in a hot oven set at 230°C/450°F/gas 8 for 15 minutes.