Veal, Sausage and Mushroom Cannelloni

Veal, Sausage and Mushroom Cannelloni
Veal, Sausage and Mushroom Cannelloni

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5 Tbs. butter

  • 1/2 onion, chopped finely

  • 1/4 lb. white mushroom, chopped finely

  • 1/4 lb. mild Italian sausage

  • 1/4 lb. ground veal

  • 1 egg

  • 1/2 cup grated parmesan cheese

  • 1 1/2 Tbs. chopped flat parsley

  • 1 1/2 tsp. salt

  • freshly ground black pepper

  • 12 dried pasta tubes

  • 3 tbs. flour

  • 1 qt. milk

  • pinch grated nutmeg

Directions

In a medium frying pan, melt 2 Tbs. butter over moderately low heat. Add the onion and cook about 5 minutes. Raise the heat to moderate. Add the mushroom and cook until brown, about 5 minutes. Remove from pan. Remove the sausage meat from its casing. Put the sausage meat in a food processor and pulse until chopped finely, about 8 times. Add the sausage and veal to the pan and cook, stirring, until brown, about 5 minutes. Transfer to a medium bowl, cool slightly, and add the mushroom mixture, egg, 1/4 cup of the parmesan, parsley, 3/4 tsp. salt and 1/4 tsp. pepper. Cook the pasta in boiling, salted water until almost tender, but still slightly underdone, about 12 minutes. Rinse under cold water and dry on paper towels. In a medium saucepan, melt the remaining 3 Tbs. butter over moderate heat. Add the flour and cook, whisking for 1 minute. Whisk in 1 1/2 cups of the milk. Still over moderate heat, bring to a boil, whisking. Reduce the heat and simmer for 5 minutes, stirring occasionally. Stir in the remaining 3/4 tsp. of salt, 1/8 tsp. of pepper and the nutmeg. Add 1/2 cup of this b├ęchamel sauce to the meat filling. Whisk the remaining 2 1/2 cups milk into the sauce and return to a boil, stirring occasionally. Remove from the heat. Heat the oven to 350. Oil a 9x13 inch baking dish and spread 1 cup of the sauce on the bottom. Spoon 2 1/2 Tbs. of the filling into the cylinder. Transfer to the baking dish. Pour the remaining sauce over the filled pasta. Cover with aluminum foil and bake for 20 minutes. Remove foil, sprinkle with the remaining 1/4 cup parmesan and broil until golden brown, about 2 minutes.

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