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Printer friendly recipe

serves 8

for the balsamella white sauce:
(makes approx 6 cups sauce):
4 1/2 oz (125 gr) butter
5 1/2 oz (150 gr) flour
5 1/3 cup (1250 cc) milk
salt
2 1/2 oz (75 gr) parmigiano reggiano, freshly grated
Pinch of nutmeg

for the filling:
3 - 4 tablespoons butter
2 tablespoons extra-virgin olive oil
2 1/2 lb (1 kg) ground beef, or mix of different ground meats (beef, pork, cold cuts)
salt and pepper
3 oz (90 gr) parmigiano reggiano, freshly grated
pinch of nutmeg

for the cannelloni:
20 dry no-boil cannelloni (manicotti)
3 oz (90 gr) parmigiano reggiano cheese, freshly grated

In a frying pan put the butter and olive oil, on medium heat. When the butter starts foaming add the ground meat, salt and pepper. Cook, stirring and breaking the meat in small particles, until browned.

Prepare the Balsamella white sauce
using procedure indicated on the basic recipe, but the quantities indicated in this recipe.

preparing the filling

Place the meat in a food processor and run the blade until the meat is very fine.

Add 3 - 4 tablespoons of white sauce, nutmeg, and the parmigiano cheese. Continue running the blade until a soft compound is obtained.

Transfer to a bowl.

Stuff the dry cannelloni with the meat filling . . . .

assembling the cannelloni:

Preheat oven 350 F (175 C). Butter one flat oven pans approximately 11 x 14 inch (27 x 35 cm). Spread approximately 1/2 cup of white sauce on the bottom of the pan.

. . . . and place them in the pans side by side.

Top the cannelloni evenly with the rest of the white sauce . . . .

. . . .and the parmigiano reggiano cheese.

Cover the pan with aluminum foil. Bake for about 30 minutes. Remove the foil and bake few more minutes until the surface starts coloring, and the cannelloni are soft when tested with a fork.

Remove from the oven and set aside. Serve after approximately 5 minutes.

Cannelloni (meaning big canes) or manicotti, the way they are called in the US, can be done in many different ways. The classic way would be to make fresh pasta, cut it in 4 inch squares, boil it, in a procedure similar to the one indicated for the lasagna. Then roll the pasta to make stuffed  pasta cylinders. Crespelle also can be used, wrapped around the filling, instead of pasta sheets.

You will also find in most of the supermarkets and Italian deli shops, hard manicotti shells, most of them ridged. They need to be boiled, and to avoid breaking them can be a tricky job. I like the new types of no-boil hard shells: they are thin, practical, fast, and they cook easily and evenly.

Smooth no-boil cannelloni shells.

Ridged manicotti shells