Ingredients
- 2 2 2 tablespoons butter
- 3/4 3/4 3/4 pound hot italian sausage casing removed
- 1/2 1/2 1/2 cup Parmigiano-Reggiano grated plus more for garnishing pasta
- 1 1 1 tablespoon flour
- 1 1 1 cup milk
- 1 1 1 Pinch nutmeg--way more than a pinch
- 1 1 1 Egg beaten
- 1 1 1 Recipe basic pasta dough
- 1 1 1 cup basic tomato sauce
- 1 1 1 cup besciamella
- salt and fresh pepper
- 2 2 1 to of bechamel he used on the top you need 2 T. butter, 2 T. flour, 1 cup milk, and salt and pepper cooked together to make what we commonly call white sauce.
- 4 4 2 4 T. butter, 4 T. flour, 2 cups milk, plus however much nutmeg you like. If you like it thinner, use more milk or tweak however you like, the most important part is equal parts fat and flour. Cook the butter and flour out until it's foamy.
- 5 5 5 tablespoons butter
- 4 4 4 tablespoons all-purpose flour
- 4 4 4 cups milk
- 2 2 2 teaspoons salt
- 1/2 1/2 1/2 teaspoon freshly grated nutmeg
- Directions
- 6 to 7 saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Preparation
Step 1
For the Besciamella:
In a large skillet, heat the butter over high heat until it foams and subsides. Add the hot Italian sausage 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.
For the Cannelloni:
Preheat the oven to 350 degrees F.
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.
This was entered backwards. The blanching & water bath are ONLY for the sheets of pasta. do this BEFORE filling.