Fried stuffed cannoli with meat sauce and béchamel
Ristorante Osteria Cerina

Handmade and hand-rolled fresh pasta

Type of recipe: First courses



Ingredients for 10 people:

For the pasta

  • 500g superfine flour
  • 5 eggs

For the filling

  • 500g boiled beef and chicken
  • 100g Bolognese mortadella
  • 2 eggs
  • salt, pepper and parsley

For the meat sauce

  • 100g pancetta
  • 1 stick celery
  • 1 carrot
  • ½ onion
  • 300g peeled tomatoes
  • 600g minced pork meat
  • salt and pepper

For the béchamel sauce

  • 1l milk
  • 100g butter
  • 50g flour
  • Cervia sal

Preparation method:

For the cannoli: mix together the flour and eggs and knead the dough until smooth. Cover with cling film or a damp cloth and leave to rest for at least half an hour. Roll out the pasta until it is fairly thin and then leave to dry. Cut into 15cm squares. Boil for a few minutes in salted water, drain and place on a cloth to dry.
For the filling: mince the boiled meat and mortadella, add salt, pepper and parsley and two eggs.
To make the cannoli: place a little filling at the centre of each square. Roll up the pasta, starting from one corner, and secure with a wooden toothpick. For the meat sauce: chop the pancetta and fry with a few tablespoons olive oil. Add chopped celery, carrot and onion and sweat down. Add the minced meat and cook for about half an hour. Add the tomatoes and season with salt and pepper. Cook for about 1 hour.
For the béchamel sauce: melt the butter and flour and cook for 10 minutes, stirring continuously with a whisk. Add the milk and allow to thicken, stirring continuously. Cook for another 10 minutes. Add salt to taste.
Fry the cannoli in abundant olive oil and drain when crisp and golden. Pour over the béchamel, meat sauce and grated Parmesan cheese.