Ingredients
450g/1lb fresh pasta dough
olive oil
25g/1oz dried ceps or 200g/7oz fresh cep mushrooms
2oz/50g butter
1 small onion, peeled and very finely sliced
400g/14oz lean minced beef
salt
freshly ground black pepper
pinch of nutmeg
1 egg yolk
2 tbsp finely chopped parsley
1 mozzarella cheese cut into 8 segments
1 quantity sugi di pomodoro - tomato sauce
75g/3oz freshly grated parmesan cheese
Method
1. Preheat the oven to 220C/425F/gas6.
2. To make the cannelloni: roll out the pasta dough on a lightly floured surface to make two sheets of pasta each 25cm10in square, and 3mm/1/8in thick. Cut each sheet into 4 squares. Lay the 8 squares of pasta on a clean tea towel.
3. Cook the pasta for 4 minutes, adding the squares one by one to plenty of boiling water to which you have added 1 tbsp oil, to prevent the pasta sticking. Carefully remove the pasta and pat dry on a clean tea towel.
4. If using dried ceps, soak them in warm water for 20 minutes. Drain and retain the strained liquid. Squeeze the ceps dry and finely chop them. If using fresh ceps finely chop them.
5. To make the filling: heat the butter and fry the onion until soft. Add the beef and the ceps and continue frying until the beef is browned. Add salt, pepper and nutmeg to taste and set aside to cool slightly.
6. Next, stir the egg yolk and the parsley into the filling mixture and mix well. Divide the filling between the eight pasta squares, spooning it down the middle of each piece of pasta.
7. Place a segment of mozzarella on top of the filling and roll the pasta squares round the filling to make cannelloni tubes. Put 2 tbsp tomato sauce in the bottom of a large ovenproof dish. Lay the cannelloni, side by side, over the sauce and cover with the remaining sauce. Sprinkle with parmesan cheese and bake for 20 minutes. Serve immediately.
