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Recipe Cannelloni Of The Godfather


Cannelloni Of The Godfather

Recipe yeld 4 servings

Ingredients

For The Dough:
400 G Semolina Flour
Rooms
4 Eggs
Water (if Necessary)
To Roll Out The Dough:
Flour
For The Filling:
500 G Beef Stew
Cheese 300 G Grated Cheese
Nutmeg
100 G Pine Nuts
100 G Raisins
50 G Butter
For The Rest:
70 G Butter
2 Eggs

Amount Per Serving Calories: 1339


Method

This recipe originally from Agrigento, where the Godfather of the cannelloni are prepared on special occasions, invitations to celebrations or important.
Place the semolina flour in a heap on a pastry board.
Sprinkle with salt and eggs in the middle rompetevi.
Make the dough with a little wet 'water only if necessary.
Roll out the dough on a pastry board dusted with flour, in one or more thin layers and from these extracted rectangles of 4 cm x 8 (approximately).
Bring to a boil in a pot or two, salt water: soak up the dough (a little at a time) for a few seconds, then remove it with a slotted spoon and spread it (a piece at a time) on the table covered with a cloth.
If the dough should be somewhat 'more of the water, cool it quickly by passing it under running water.
Prepared at this point the filling: chopped beef stew and put it in a bowl, add the half of the cheese, a little 'of grated nutmeg, pine nuts and raisins soaked in warm water and squeezed, then put it all in brown in butter, you have melted in a pan.
Let cool and divide the stuffing in the center of each piece of dough, then roll it tightly.
Arrange the cannelloni so obtained in a baking dish well buttered: sprinkle with plenty of melted butter (but not fried), brush them with beaten eggs to the surface and bake for about 15 minutes.
It is a rich first that can be served (hot or warm) as a main dish.

Find recipes for Pasta and Soups based on Beef


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