Etruscan-style Cannelloni

Name: Etruscan-style Cannelloni (Cannelloni Etrusco)
Yield: Serves 4
Cuisine: Italy
Ingredients: 300 g/10 oz wild mushrooms, sliced (preferably mixed, but porcini on their own are fine); salt and freshly ground black pepper; 50 g/1½ oz grated Parmesan; 1 egg, plus 1 egg yolk; 1 cup milk; 3 tablespoons grated Parmesan; 500 ml/¾ pt warmed milk; salt; 50 g/1½ oz Parma ham cut in julienne; 2 tablespoons extra-virgin olive oil; 50 g/1½ oz butter; 50 g/1½ oz grated gruyère; 50 g/1½ oz flour; 200 g/7 oz Farina O flour

Cannelloni Etrusco

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

Pasta

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

Europe
Italy
Marche
Mediterranean
Pasta

Method

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 wat