Recipe: Perfect Porcini and pecorino cannelloni

Porcini and pecorino cannelloni. This is one of my go-to freezer meals I make to give to friends, and a great one to make for dinners to cater for both carnivores and vegetarians. I make it often throughout most of the year, except perhaps at the very height of summer. Yes, I love cannelloni that much!

Cannelloni al profumo di autunno, con un ragù di zucca, funghi porcini e speck, aromatizzati con salvia, rosmarino, chiodi di garofano e cannella e ricoperti da una besciamelle al pecorino. Cari buongustai,Anna insieme a Daniele,vi intratterranno con la preparazione di un primo piatto a base di FUNGHI PORCINI,NOCCIOLE e con il persistente PECORINO di Cardinale! Un piatto facile ma per nulla scontato,che ha il sapore del nostro territorio e qualche sentore esotico! You can cook Porcini and pecorino cannelloni using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Porcini and pecorino cannelloni

1. You need sheets of Fresh lasagne.
2. It's of Chopped onion, carrots and celery.
3. You need of Porcini mushrooms as much as you want.
4. Prepare of Lots of pecorino cheese.
5. You need of Bechamel (see my previous recipe).
6. It's to taste of Salt and pepper.
7. Prepare of Sausage meat (optional, just for extra flavour).
8. It's 200 ml of tomato passata.
9. Prepare 200 ml of stock.
10. You need of Olive oil.

Segui le indicazioni della ricetta di Sale&Pepe e cucina i cannelloni gratinati con funghi e culatello: il loro gusto ti ripagherà per il tempo impiegato. When I'm entertaining, I often like to create a baked pasta for our first course as I can prepare it ahead of time and simply pop it into the oven once the guests arrive, leaving my time free to concentrate on my guests and other courses. My two favorite baked pasta dishes are. Tenete da parte alcune cappelle intere, vi.

Porcini and pecorino cannelloni step by step

1. Chop mushrooms ready. Fry onions, carrots and celery in a little oil. After a few mins, add mushrooms and sausage meat (if using) cook for about 10 mins on medium heat. Add salt and pepper.
2. Add stock and passata. Stir and simmer for about 45 mins. Turn on the oven to 180. Add a bit of sauce to each lasagne sheet one at a time. Top with pecorino, roll up and put in an oven tray. Finish lasagne sheets adding to tray. Add a little extra passata on top..
3. Add some pecorino. Add the bechamel and spread all over. Add more pecorino if you fancy it (I did!) Bake in the oven for about 30 mins ish until lovely and golden. Enjoy :).

Add the fresh mushrooms and the porcini and toss gently to coat them with the oil. Sprinkle in the thyme and cook, stirring often, until the mushrooms are tender and a little Increase the heat to medium-high, pour in the wine and reserved porcini broth, and stir until the liquid has been absorbed. With honey crisp apple, celery, walnuts & Tuscan Pecorino. With guanciale, spring scallion, and pecorino Romano. With beef short rib & porcini ragu. di Cucinare.it.