Cannelloni Piedmontese style
calories: high
category: first course
cost: medium
difficulty: medium
preparation time: 195
Ingredients
Crepes 18
Lean veal 500 gr.
Cooked ham 150 gr.
Grated Parmesan cheese 100 gr.
Eggs 2 Butter
Extra-virgin olive oil 2 spoonfuls
Dry white wine 1 glass
Rosemary a sprig
Sage 3 leaves
Nutmeg to taste
Salt to taste
Pepper to taste
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Lean veal 500 gr.
Cooked ham 150 gr.
Grated Parmesan cheese 100 gr.
Eggs 2 Butter
Extra-virgin olive oil 2 spoonfuls
Dry white wine 1 glass
Rosemary a sprig
Sage 3 leaves
Nutmeg to taste
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Cut the cooked ham into cubes removing the fatty parts. Put them into a large pot together with the butter and the extra-virgin olive oil. Sauté for a few minutes then add the veal, rosemary and sage. Let it braise at a medium heat turning the meat over with two wooden spoons, adding the wine every now and then.
Let it go on cooking at a low heat for about two hours turning the meat over often to prevent it from sticking. If required add a little hot water. When the meat is tender, let it cool and put it through the mincing machine twice.
Put the mixture into a bowl and add the parmesan cheese and the eggs (one at a time). Salt and pepper and flavour it with the nutmeg. If the mixture is too hard, add a little of the gravy from the pot.
Spoon the mixture on the crepes and roll them up. Grease an oven dish with butter and arrange the crepes close to each other. Pour the béchamel sauce over the crepes and shake the dish so that the sauce is laid evenly. Spray it with parmesan cheese and flakes of butter. Put it into the oven preheated at 190 ° for 20 minutes. Let the Cannelloni rest for 10 minutes before serving. The Chef's tips Grignolino is an 11.5 to 12.5 ruby red wine with a delicate perfume of roses, to be served t 18°C. Curiosity This dish can also be made as an alternative filling of spinach and with a covering of ragù (a meat sauce used in preparing Spaghetti Bolognese)
Let it go on cooking at a low heat for about two hours turning the meat over often to prevent it from sticking. If required add a little hot water. When the meat is tender, let it cool and put it through the mincing machine twice.
Put the mixture into a bowl and add the parmesan cheese and the eggs (one at a time). Salt and pepper and flavour it with the nutmeg. If the mixture is too hard, add a little of the gravy from the pot.
Spoon the mixture on the crepes and roll them up. Grease an oven dish with butter and arrange the crepes close to each other. Pour the béchamel sauce over the crepes and shake the dish so that the sauce is laid evenly. Spray it with parmesan cheese and flakes of butter. Put it into the oven preheated at 190 ° for 20 minutes. Let the Cannelloni rest for 10 minutes before serving.
