Cannelloni

Name: Cannelloni
Yield: serves 8 or more
Ingredients: 2 cups all-purpose flour, plus more for working the dough; 2 large eggs; 1/4 cup extra-virgin olive oil; Kosher salt; 1/4 cup extra-virgin olive oil; 1 large onion, finely chopped; 1 1/2 pounds ground pork; 1 cup dry white wine; 2 medium carrots, finely chopped; 2 stalks celery, finely chopped; 2 teaspoons kosher salt; 1 teaspoon chopped fresh rosemary; 2 tablespoons tomato paste; 1 quart hot chicken stock (see page 40); 10-ounce bag fresh spinach, roughly chopped; 8 ounces mortadella, finely chopped; 2 cups grated Grana Padano or Parmigiano-Reggiano; 1/4 cup chopped fresh Italian parsley; Zest of 1 lemon; 1 quart low-fat or whole milk; 2 fresh bay leaves, or 3 dried bay leaves; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 3/4 teaspoon kosher salt; Pinch freshly grated nutmeg; Pinch white pepper; 3 tablespoons grated Grana Padano or Parmigiano-Reggiano; 1 1/2 cups marinara sauce (page 108); 1/2 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

Cannelloni—that delicious stuffed pasta, literally translated as “big reeds”—is always a sign of a festive occasion in Italy. This baked dish can be made in advance and serve a large group of people, and it is loved by most. What you stuff it with almost does not matter, although a meat-and-vegetable combination is the most common choice. Cannelloni was a big-hit item on menus of Italian American restaurants in the sixties and seventies. If you have a gathering of family and friends, as Italians often do, this is a good dish to make.

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