Cannelloni of provence
Instructions
Please find the mushrooms in warm water.
Peel spinach, wash them repeatedly and cook with water alone remained adherent from washing them and a handful of salt; then drain them, let them cool, strizzateli and mince finely.
Prepare a beat of carrot, onion, celery, parsley and lard and let it wilt gently in a saucepan.
Stir the chopped pork, a pinch of salt and a pinch of pepper.
Let Cook the ingredients, then decorate with the Madeira, which will slowly evaporate.
Melt the sauce in half a glass of warm water and pour it into the bowl.
Cover and cook for at least 2 hours, stirring often with a wooden spoon and diluting with hot water, so that when cooked the sauce is still quite fluid.
Remove with a skimmer meat and vegetables leaving the liquid in the bowl) and put them in a bowl.
Wash and wring the mushrooms, then finely mince together with ham; incorporate the meat with spinach, breadcrumbs, grated Emmenthal cheese and whole egg, stirring thoroughly and leaving the rest.
Meanwhile, prepare the dough and roll out on floured pastry Board in one or more thin sheets.
From this crop of about 10 cm from the side: boil them, a few at a time, in boiling salted water (we recommend you use two pans), lifting them away with the half-cooked skimmer and immediately immersing in cold water; allineateli then click one or more clean tea towels to dry.
On each square place a strip of compound, so that it covers the entire central part of the square, from one side to the other; fold the outer flaps of dough into the Center, overlapping.
Place the cannelloni in a buttered baking dish: decorate with meat sauce, parmesan cheese spolverizzateli, sprinkle butter with tassels, then toss them in a hot oven at 200 degrees, letting them cook for 20 minutes.
Serve immediately.
Ingredients and dosing for 4 persons
- For the filling:
- 50 g of mushrooms
- 500 g of spinach
- Salt
- 1 carrot
- 1 onion
- 1 costa of celery
- 1 sprig of parsley
- 20 g of lard
- 400 g of minced pork meat
- Pepper
- 1 glass of madeira wine
- 3 tablespoons of tomato sauce
- Water
- 100 g of ham
- 50 g of breadcrumbs
- 100 g of emmenthal cheese
- 1 egg
- For the dough:
- 400 g of flour
- Salt
- 4 eggs
- To roll out the puff pastry:
- Flour
- For the rest:
- 50 g of parmigiano
- 40 g of butter