Home > Tourist Guide > Recipes
Cannelloni alla maniera camerese (Cannelloni in the Camerese style)
| Nome | Descrizione |
|---|---|
Difficulty | Medium |
Servings | 8 |
Ingredients | - 2 onions - 500 g of chopped beef - 150 g chopped pork - 150 g veal heart - 150 g veal sweetbread - 100 g prosciutto crudo - 100 g veal brains - 200 g chopped tomato - 500 g boiled spinach - 3 eggs - 250 g milk - 112,5 g 00 flour - 200 g Parmigiano Reggiano - 200 g milk 200 g cream - salt and pepper to taste |
Method
For the filling:cut the onions into julienne strips and cook them until soft in a saucepan, add the meats and brown them. Add the tomato and cook for 2 hours adding broth. At the end of the cooking time, add the spinach, previously blanched and squeezed and cook a further 10 minutes to reduce the cooking liquid.
Let cool and mince in the meat grinder twice.
For the crêpes:
in a bow, whisk the eggs with the flour and add the milk, salt and pepper. Let the batter rest for about 30 minutes. Blend the mixture in a blender and make some very thin crêpes in the proper pan.
For the Parmigiano Reggiano sauce:
in a pot, heat the milk and the cream, add the grated cheese and blend it in a blender.
For the cannelloni:
cut the crêpes in half, spread the meat filling on one side with a piping bag; roll them tightly and cut them into two parts, then place on a greased baking tray.
Sprinkle the Parmigiano and pour the melted butter.
Cook in a 180° C over for 5 minutes until the cannelloni are golden; serve with the Parmesan sauce.