Cannelloni with Taleggio, Asparagus, and Walnuts
Pasta and Pizza • Italian
Description
Cannelloni with Taleggio, Asparagus, and Walnuts
Ingredients
- Whole egg 5 oz
- Egg white 0 oz
- Dry White Wine 0 fl oz
- Semolina 0 oz
- Calibrated Flour 5 oz
- Olive Oil 1 tablespoon
- Asparagus 0 lbs
- Saffron 0 oz
- Taleggio cheese 10 oz
- Walnuts 0 oz
- Parmesan Cheese 10 oz
- Baku Tomatoes 20 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
For the dough, mix the wine and saffron and reduce it by half. Allow it to cool slightly. Combine the flour, creating a mound, and make a well in the center. Into this well, add the egg yolks, egg whites, half a teaspoon of olive oil, the saffron wine, and a pinch of salt. Knead the dough until it is firm and elastic, then refrigerate it for one hour.
Step 2
Using a pasta machine, roll out the dough to a thickness of 1.5 mm. Cut the strip of dough into four equal parts. Place the sheets of dough in boiling water for one minute, then transfer them to an ice bath, and immediately place them on dry waffle towels.
Step 3
Cut the asparagus into 3 cm pieces, blanch them, and then drain on ice. Next, coarsely blend it together with the taleggio cheese and nuts in a blender until the mixture has a chunky texture, similar to guacamole. Add 80 grams of grated Parmesan cheese, season with salt and pepper, and mix well.
Step 4
Place the filling onto the sheets of dough (fill about two-thirds of the sheet, so there's enough to seal the dough) — and roll them up into neat rolls.
Step 5
Line a baking tray with parchment paper and brush it with olive oil. Arrange the cannelloni on top, generously sprinkle grated Parmesan cheese over them, and place in the oven preheated to 355°F for eight minutes.
Step 6
Blanch the tomatoes in boiling water and remove the skin. Cut them into quarters, remove the cores and seeds, and dice them into small cubes.
Step 7
Place the tomato pillows on plates, top with the cooked cannelloni, and garnish with grated Parmesan.
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