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Recipe Cannelloni Provençal


Cannelloni Provençal

Recipe yeld 4 servings

Ingredients

For The Filling:
50 G Mushrooms
500 G Spinach
Rooms
1 Carrot
1 Onion
1 Rib Celery
1 Bunch Parsley
20 G Fat
400 G Minced Lean Pork
Pepper
1 Cup Madeira Wine
3 Tablespoons Tomato Sauce
Water
100 G Ham
50 G Breadcrumbs
100 G Emmentaler Cheese
1 Egg
For The Dough:
400 G Flour
Rooms
4 Eggs
To Roll Out The Dough:
Flour
For The Rest:
50 G Parmesan Cheese
40 G Butter

Amount Per Serving Calories: 1214


Method

Let the mushrooms soaked in warm water.
Trim the spinach, wash and cook again with the only water left from washing their members and a handful of salt, then drain, let cool, squeeze and chop finely.
Prepare a mixture of carrot, onion, celery, parsley and bacon and let it dry slowly in an earthenware casserole.
Stir in the minced pork, a pinch of salt and a pinch of pepper.
Let's color ingredients, then sprinkle with the Madeira, that you will evaporate.
Melt half the sauce in a glass of lukewarm water and pour into the bowl.
Cover and simmer for at least 2 hours, stirring frequently with a wooden spoon and diluting with hot water, so that after cooking the sauce is still quite fluid present.
Remove with a slotted spoon the meat and vegetables, leaving the liquid in the container) and place in a bowl.
Wash and squeeze the mushrooms, then chop finely with ham, embed them to the meat with the spinach, breadcrumbs, grated Emmental and the egg, mixing thoroughly and then letting the mixture rest.
Meanwhile, prepare the dough and roll out on floured pastry board in one or more thin sheets.
These cut out squares of about 10 cm per side: boil, a few at a time, in boiling salted water (we recommend you use two pans), extracting them with a slotted spoon and immerse them in half cooked quickly in cold water, then align them on a or more clean towels to dry.
On each square consists of a strip arranged so that it completely covers the central part of the square, from side to side, fold the edges eg

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