Veal & Porcini Cannelloni Tarifi

Malzemeler

• 1, 1 Pound Ground Veal, 2 Tablespoons Olive Oil, 1/2 Cup White Wine, 1 Medium Onion, Finely Diced, 1 Pound Chopped Mushrooms (Porcini, Portabello, or Your Favorite Mix), 3 Cloves Garlic, Peeled And Minced, 1 Cup Ricotta Cheese, Salt & Pepper, 1 Tablespoon Finely Chopped Fresh Thyme, 1/4 Cup Chopped Fresh Parsley, 1 1/2 Cups Grated Parmesan Cheese. Mushroom Béchamel Sauce: 3 Cups Whole Milk, 4 Tablespoons butter, 4 Tablespoons Flour, Pinch of Salt, 1 Tablespoon Dried Porcini Powder (See Note Above)

Hazırlanışı

1. melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon. Cook for about 2 minutes, then slowly add the milk and porcini powder, whisking continuously. Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt. Remove from heat and set aside. Makes about 3 cups. heat the olive oil in a large pan and cook the meat until it is no longer pink. Add the onions, garlic, and mushrooms and continue to cook until the veal, onions and mushrooms begun to brown, about 10 minutes. Add the wine and cook over medium heat until it has been absorbed. Place the veal and mushroom mixture into a bowl to cool. Add the ricotta cheese, fresh chopped thyme, and parsley. Season with salt and pepper. Prepare the egg pasta, and cut into 8 four and a half inch squares. Cook the pasta sheets in boiling water for just 1 minute, then plunge into cold water to stop the cooking process. Preheat an oven to 450 degrees F. Place about 1/3 cup filling into the center of each pasta sheet, and roll up into a cylinder. Once all sheets are filled, place about 1 cup of the béchamel on the bottom of a 9 x 12 inch pan, and then lay the cannelloni’s on top of this. Spread the remaining béchamel on top, then sprinkle with the grated cheese. Bake until bubbling and golden, about 30 to 40 minutes. Let stand 10 minutes before serving. Carefully remove the cannelloni, two to a plate, and serve hot.

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