Baked Pasta Tubes, Casalinga Style - {Cannelloni Al Forno}

Recipe Ingredients

1 tablespoon	15ml	Butter - plus
6 tablespoons	90ml	Butter
1/2 lb	227g / 8oz	Ground pork
1/4 lb	113g / 4oz	Ground veal
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano - plus more for garnishing pasta
1 tablespoon	15ml	Flour
1 cup	237ml	Milk
		Salt - to taste
		Freshly-ground black pepper - to taste
1 pinch		Nutmeg
1		Egg - beaten
1		Basic Fresh Egg Pasta dough - (see recipe)
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1 cup	237ml	Bechamel Sauce - {Besciamella} - (see recipe)

Recipe Instructions

In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside. Preheat the oven to 350 degrees.

Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath.

In an 8- or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2B20) - from the TV FOOD NETWORK"

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