Ingredients for 4 people:
- 150 g lean veal meat
- 150 g pork loin
- 150 g boneless chicken breast
- 150 g fresh pancetta or bacon
- Extra virgin olive oil
- 1 medium onion
- Salt, black pepper, nutmeg
- 50 g brandy
- 50 g pork pâté or foie gras
- 300 g milk
- 25 g dried bread
- 20 plates of cannelloni
Preparation:
- Cut the meats into small pieces.
- Cook them separately with olive oil in the mixing jar at speed 1, 120 degrees, 5 minutes.
- Set aside.
- Place the peeled and quartered onion in the jar.
- Select “sauce”, speed 4, 90 degrees, 10 minutes.
- Add the meats and continue cooking with the same programme at the same speed and temperature, 5 minutes.
- Season with salt and pepper and season with nutmeg.
- Deglaze with the brandy and let all the alcohol evaporate, cooking at speed 1, 120 degrees, 2 minutes.
- Stir in the pâté, milk and bread.
- Season to taste.
- Select “sauce”, speed 4, 90 degrees, 10 minutes.
- Leave to cool and finish mashing the filling by pressing “pulse”.
- Reserve the stuffing.
- Place 1 litre of salted water and a dash of oil in the mixing jar with the blade guard. Cook on speed 1, 120 degrees, 3 minutes.
- Add 7 cannelloni sheets and cook them in the water on speed 1, 100 degrees, 10 minutes.
- Drain the cannelloni in the steamer basket.
- Use the hot water and repeat the operation 3 times.
- Place the boiled sheets on a clean tea towel. Dry them with another cloth.
- Arrange spoonfuls of filling on top of the sheets and roll them up to form the cannelloni.
- Serve the cannelloni with béchamel sauce or tomato sauce au gratin.
