| This recipe is liked by 0 person(s). |
Stuffed Cannelloni, Sorrentine Style
Nb persons: 8
Yield:
Preparation time: 1 hour
Total time: 1:30
Source:
| Note: The ragu must be made the day before assembling the dish. | |
| 4 tablespoons | extra-virgin olive oil |
| 1 medium | red onion, cut into 1/4-inch dice |
| 1 pound | ground pork, ground at the fattest grind |
| 1/2 pound | sweet sausage, cut into 1/2-inch thick rounds |
| 1/4 pound | pancetta, cut into 1/4-inch cubes |
| nutmeg | |
| 3 cans | tomato paste |
| 1 cup | dry red wine |
| 1 can | Italian tomatoes, crushed by hand, with juices |
| 18 shells | manicotti |
| 2 cup | ricotta |
| 1 bunch | fresh basil, leaves cut into chiffonade |
| 2 cup | freshly grated Parmigiano-Reggiano |
| 1/2 cup | water |
| 1/4 cup | tomato paste |
| Bechemel sauce | |
| 8 cups | milk |
| 3/4 cup | butter |
| 3/4 cup | flour |
| salt | |
| pepper | |
| nutmeg | |
In a 6-quart saucepan, heat the oil until smoking and add the onion. Cook 9 to 11 minutes, until soft and golden brown. Add the ground pork, the sausage, and the pancetta and cook until beyond the gray, when the meat starts to brown in its own fat, about 30 minutes over medium heat. Add the nutmeg and the tomato paste and cook until deep brownish red, about 20 minutes, then add the red wine and the canned tomatoes and cook over low heat for 2 1/2 hours, stirring occasionally. Season with salt and pepper, and cool. Remove the fat that has floated to the top and discard. This ragu may be refrigerated for up to 5 days and frozen for up to 6 months.
Preheat oven to 425 degrees F.
For the bechemel, mix together softened butter and flour. Whisk into a saucepan with simmering milk. Cook for about 4-5 minutes and add salt, pepper and nutmeg to taste.
Mix the ragu (should be about 6 c.) with the ricotta and add 1 cup Parmigiano-Reggiano and the basil. Fill the shells, reserving about 2 c. of the ragu. Mix the reserved ragu with 1 c. water and 1/2 c tomato paste (to thin it out). Butter individual au gratin dishes, put 1/4 c. of the thinned ragu in each dish, and lay two cannelloni next to each other in each dish. Put about 1 c. bechemel in each dish, sprinkle with remaining Parmigiano-Reggiano, dot with butter and place in oven to bake for 18 to 20 minutes, until light golden brown on top. Allow to rest 10 minutes and serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe