Recipe Stuffed Cannelloni

A refined gratin with delicate flavors.

Ingredients for a 30x22 cm dish (serves 6)

• 500g Pastificio Maiella Cannelloni*
• 20g dried porcini mushrooms*
• 370ml tomato purée*
• Extra-virgin olive oil*
• 150g fresh pork belly
• 175g pork shoulder
• 200g veal shoulder
• 200g fresh button mushrooms
• 1 carrot
• 1 celery stalk
• 1 garlic clove
• 1 onion
• ½ glass white wine
• 60g grated Parmesan*
• Riserva del Mare fine salt*
• Nutmeg

For the béchamel sauce:

• 1L milk
• 90g butter
• 70g flour

* Products available at MO Tra Mozzarelle & Olive

1. Soak the dried porcini mushrooms in warm water to rehydrate them.
2. Peel the garlic, onion, and carrot; clean the celery stalk and button mushrooms.
3. Cut the vegetables into pieces and finely mince them.
4. Sauté the vegetables in extra-virgin olive oil in a heavy-bottomed pot or Dutch oven.
5. Drain the rehydrated porcini mushrooms, reserving the soaking liquid.
6. Mince the porcini mushrooms and add them to the vegetables.
7. Mince the three types of meat and add the mixture to the vegetables in two or three batches.
8. Once the meat has lightly browned, deglaze the pan with the white wine and the reserved porcini liquid.
9. After a few minutes, add the tomato purée.
10. Season with Riserva del Mare fine salt and nutmeg.
11. Cook over low heat for 1 hour until the sauce is very thick, almost like a filling.
12. Meanwhile, prepare the béchamel sauce:
    Warm the milk in a saucepan.
    Melt the butter in a pan, add the flour and mix, then cook the mixture briefly while stirring constantly.
    Add this mixture to the milk, stir, and let it thicken slightly while continuing to stir. You want a very smooth, fluid béchamel.
    Season with Riserva del Mare fine salt and nutmeg.
    Set aside to cool.
13. Allow the cooked sauce to cool until lukewarm, then transfer it to a piping bag.
14. Take an ovenproof dish measuring approximately 30x22 cm.
15. Coat the bottom of the dish with a generous layer of béchamel.
16. Fill the cannelloni with the sauce using the piping bag.
17. Arrange them side by side in a single layer.
18. Cover this layer with béchamel and sprinkle with one-third of the Parmesan cheese.
19. Add another layer of filled cannelloni.
20. Add the remaining béchamel and sprinkle with the rest of the Parmesan.
21. Place the dish in an oven preheated to 220°C (static/conventional heat) for 20 minutes, then lower the temperature to 190°C and continue cooking for another 20 minutes.
22. Serve with a lamb's lettuce or arugula salad. Bon appétit!