Name: Meat-filled Cannelloni (Cannelloni di Carne)
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 3 tablespoons minced fresh parsley; ½ cup dry white wine; 4 ounces mushrooms, sliced; 8 ounces spicy sausage, skinned and crumbled; 8 ounces chicken breast, minced; 3 tablespoons fresh parsley; 2 cups tomato sauce; 1 cup freshly grated pecorino; 8 ounces mortadella, minced; 8 ounces chicken livers; 8 ounces turkey breast, minced; 4 ounces mushrooms; Pinch of sage; 1 clove garlic, minced; 2 cups tomato cream sauce; 1 cup freshly grated parmigiano; 1 pound ground lamb; 1 small onion, minced; 2 ounces (½ stick) sweet butter; 1 clove garlic (optional); 4 ounces ground pork; 4 ounces fresh mushrooms, sliced; 8 ounces chicken breast, chopped finely; Salt and pepper to taste; 4 ounces ground beef; 8 ounces ground veal; 3½ cups unbleached flour; 4 eggs

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

The following is a basic version, but I also recommend trying the alternate fillings that follow. After that, use your imagination in filling these cannelloni.

Ingredients

Sfoglia

3½ cups unbleached flour
4 eggs

Method

Version 1

Prepare the dough for the sfoglia as indicated. Wrap it in a towel or cloth and set aside in a draft-free spot.

Melt the butter and add the garlic if you are using it. A moment later add the pork and sauté for a few minutes. Add the veal, beef, chicken, salt, pepper, and mushrooms. Sauté for 5 min