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HOW TO MAKE

Cannelloni di carne

Cannelloni filled with meat

150 MinuteS to prepare and cook
Medium Difficulty
Want to learn how to cook this authentic Italian recipe of Cannelloni di carne? Sign up today for chef Riccardo Alberti’s next class.

Recipe Overview

Cannelloni is a relatively young first course of Italian cuisine. His appearance on restaurant menus dates back to the 60-70s of the last century. Unlike lasagna, being faster to prepare cannelloni have acquired over the years more and more presence in Sunday lunches at home. Due to their lack of tradition, they are a national dish, in which there is no real territory of origin which thus allows everyone to cook them as they prefer. They are prepared in different ways, some prefer to make them vegetarians, some are stuffed with meat, some with tomato sauce or other just with bechamel. Join the class to discover my way to prepare them.

 Ingredients

Total Served: 2

For the pasta:

1
300 grams (2,35 cup) Soft Wheat Flour “Type 00” (Cake Flour or All-Purpose Flour)
2
3 Large eggs (at room temperature)

For the filling:

1
300 grams (2 cups) Ground beef or pork
2
50 grams (½ cup) Parmigiano Reggiano, finely grated
3
1 Celery stalk, diced
4
1 Onion, diced
5
1 Carrot, diced
6
2 tbsp Extra virgin olive oil
7
2 Eggs
8
⅛ Cup Red wine
9
Salt - Black pepper

For the tomato sauce:

1
400 grams (14 oz) Tomato puree (passata)
2
2 tbsp Extra virgin olive oil
3
1 Garlic clove
4
Salt
5
For the béchamel:
6
300 ml (1 ¼ cups) Whole milk
7
25 grams (1,75 tbsp) Butter, cut into little cubes
8
25 grams (3 tbsp) Soft Wheat Flour “Type 00”
9
⅛ tsp Fresh ground nutmeg

Equipment Needed to Make Cannelloni di carne

The following tools will be used to create Cannelloni di carne. Not all of them are necessary and can be replaced with more manual operations, but we suggest using all of these to make the recipe as easy-to-create and yummy as possible. Click on any of the items to learn more about them and purchase them.
Working surface where to roll out pasta
Rolling pin (Pasta machine or a broom handle)
Food processor (optional)
Sharp kitchen knife
Kitchen scale
Cutting board
Whisk
Bench scraper
Mixing bowls
Piping bag
Baking dish
Pot
Saucepan
Kitchen towels

Step-by-Step Cooking Instructions for Cannelloni di carne

Let’s get started with creating Cannelloni di carne. Follow the instructions in order below to create this tasty fall dish.
Make the dough:
1
Pour the flour on a work surface and form a well in the center.
2
Crack and add one egg at a time into the well.
3
Whisk the eggs with a fork and incorporate the flour a bit at a time until all the moisture is absorbed by the flour, and the dough looks lumpy.
4
Work the dough with both hands until a mass forms, start to knead it. Repeat until the dough is a smooth but elastic mass.
5
Wrap the dough in plastic wrap and set it aside to rest at room temperature for 30 minutes.
Make the filling:
1
Clean, peel and finely chop the celery, carrot and onion.
2
Preheat a large saucepan over medium heat with 2 tbsp of extra virgin olive oil.
3
Add the vegetables and cook until softened for 5 minutes.
4
Add the ground beef and season with salt and pepper.
5
Cook until the meat looks slightly well-done.
6
Deglaze with the red wine and wait until all the alcohol evaporates.
7
Cook the ragù for 15-20 minutes more.
8
After cooking, pour the ragu into a bowl to cool down.
9
Once cold, add the eggs and the Parmigiano Reggiano.
10
Mix to combine and season with salt, if needed. and Pour the filling in a piping bag.
Make the béchamel:
1
In a saucepan over medium-low heat, melt the butter.
2
Whisking vigorously, add the flour little at a time and cook the roux (flour and butter) for about 3 minutes until it gets nice and toasted.
3
Add the milk little by little and keep whisking to don’t create lumps.
4
Increase the heat to medium and cook the béchamel until it is thick enough to coat the back of a wooden spoon.
5
Season with salt, nutmeg, set aside, and cover with plastic wrap.
Make the sauce:
1
Heat two tablespoons of olive oil in a pan, add the garlic and fry for a minute.
2
Add the tomato puree and season with salt.
3
Cook the sauce over low heat for about 20 minutes, with the lid on.
4
Once cooked, set aside to cool down.
Roll the sfoglia (pasta sheet):
1
Sprinkle a pinch of flour on the work surface.
2
Flatten the dough with hands keeping a round shape.
3
Position the rolling pin horizontally in the middle of the dough and roll it forward all the way up.
4
Bring the rolling pin back to the center and roll back toward you.
5
Rotate the pasta sheet 90° and repeat the movements.
6
Continue rolling the pasta until you reach a thickness of 1 mm.
7
Using a knife, cut the sfoglia into rectangular sheets of 10-12 cm [4.7 in] long and 8 cm [3 in] wide.
8
Blanch each sheet in boiling water for a minute.
9
Transfer the pasta into a bowl with cold water to lower the temperature and stop the cooking.
10
Drain the sheets on a kitchen towel. and Fill the pasta with the filling on the long side, then roll all the way to seal the filling in.
Assemble the cannelloni:
1
Preheat the oven to 180°C/350°F.
2
In the baking dish, pour two ladle of tomato sauce and two ladle of besciamella and spread it all the way around.
3
Place all the cannelloni in the dish, trying to fill all the space.
4
Cover them with more tomato sauce and besciamella.
5
Sprinkle a generous amount of Parmigiano Reggiano to cover.
6
Bake the cannelloni at 180°C/350°F for 20 minutes.
Buon Appetito!
Share your creation with everyone
Tag Chef Riccardo Alberti, @riccardocookingclass

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