Valerio Nucci

Emmental or Fontina Cannelloni

Ingredients

Pasta
250gms Plain flour 3 eggs

Method

Put the flour in a large bowl, make a well in the centre.

Add the eggs and work into a soft dough.

Knead the dough for about 10 minutes until smooth.

Let the dough rest for 30 minutes in a cool place.

Roll out the dough by hand or with a pasta machine on a medium/fine setting.

Cut the cannelloni sheet 12cm x 8cm.

Blanche them in plenty of salted boiling water.

Drain them carefully on place them to dry on a cloth.

Ingredients

1.3 litres milk
120 gms plain flour
200gms butter
160gms grated parmesan cheese
60gms emmenthal or fontina cheese grated
3 egg yolks
Pinch nutmeg Salt and pepper

Method

Make a thick bechamel with 120gms of butter, 120g flour, nutmeg and season with salt and pepper.

Remove some of the bechamel from the saucepan (little less than half 2/5) this is used to coat the cannelloni.

To make filling

Place the remainder of the bechamel over a low heat; add 60g of parmesan, the emmenthal or fontina and 30gms of butter. Mix well so that all the ingredients are combined. Remove from heat and add egg yolks, then let cool down.

Place some of the filling on each pasta sheet, roll them into a cannelloni and press down the ends to seal them.

Place the cannelloni in a buttered baking dish cover them with the bÈchamel, grated parmesan and flakes of butter

Bake in a preheated oven 200 degrees C for approx. 20 minutes till brown.