Name: Cannelloni con Provolone
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 ounces boiled ham, diced; 6 tablespoons flour; 1 pound provolone, grated or shredded; Fresh pepper (optional); 2 cups tomato sauce; Pinch of nutmeg; Pinch of salt; 6 tablespoons sweet butter; 2¼ cups unbleached flour; 2-3 eggs; 2 cups whole milk; 1 cup freshly grated grana

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This dish is served at the Ristorante II Pescatore in Taormina, Sicily. Taormina is one of those magnificent places that one somehow finds with startling regularity in Italy. It sits 675 feet above the Mediterranean and faces Mount Etna.

The town has been a popular resort since Hellenic times. In the third century B.C. the Greeks built an outdoor theater that is still in use. Every year Taormina hosts the awards ceremony for the Davide di Donatello, the Italian equivalent of the Ame