The cannelloni are a plate of Italian tradition in which the overwhelming fragrance that is released during cooking is but a small preview of what is later revealed to taste.

  • Difficulty


  • Preparation


  • Cooking


  • Doses for

    4 persons

  • Price



– 3 eggs, 150 g of flour, 25 cl of milk and salt

– 1 small onion, 1/2 celery, 1/2 carrot

– 150 g of stretched minced bacon, 250g of minced pork loin

– 350 g of ground beef muscle ½ cup white wine

– 300g of tomato sauce, 2 tablespoons of tomato paste, salt, pepper

– Extra virgin olive oil

– 600 ml milk, 600 ml milk, 90 g butter, 6 tablespoons flour, nutmeg, salt


FOR THE SAUCE: heat the oil in a saucepan, add the chopped onion and brown it gently, then join the chopped celery and carrot and brown these, too. Add the bacon and, after a minute, the ground meat. Make high flame, stirring constantly with a spoon fry and shelling. When it will change color, add coarse salt and fresh pepper. Feather with white wine, that let it evaporate. Combine the tomato sauce and two tablespoons of concentrate. Mixes and make to the boil, then cover and cook for about two hours on a very low fire. Make it cool.
FOR PANCAKES: shake the eggs in a bowl and add the flour. Merge little by little milk and salt, stirring constantly, until the mixture is free of lumps. Cover with foil and let stand for about 30 minutes. After this time mixes again and checks the consistency of the batter: if it is liquid but still too thick, add more milk until it reaches the desired consistency. Heat a non-stick pan on the fire, anoint with a little extra virgin olive oil and distribute it with paper towels, then pours a little ladle of batter inside. Cook over high heat for a few minutes, when you see bubbles appearing surface is now time to turn the crepe. Continue in this manner until all the batter, stacking crepes cooked just one over on a plate. Make it cool.
FOR THE BECHAMEL: heat the milk in a saucepan. In a second pot you melt the butter on medium heat, combine the flour all at once and stir for a few minutes. Add the hot milk, a little at a time, stirring constantly without stopping until you have built everything. You’ll have to get a smooth sauce that’ll boil for a few minutes. Turn Off, and season with salt and nutmeg.
Slightly below the center of each pancake you have a sauce spoon and, next, a teaspoon of sauce. Roll up the disk of dough on itself so as to form a cylinder and Place it in a suitably greased baking tray. Do this until all the ingredients, adding the cannelloni to each other. Sprinkle the surface with a thin layer of béchamel remained, an idea of meat sauce and parmesan cheese. Bake in oven at 200 degrees for about 30 minutes, the last two by browning under the grill.

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