Cannelloni with Veal and Nettle Ragù
Pasta and Pizza • Italian
Description
Cannelloni with Veal and Nettle Ragù
Ingredients
- Onion 2 heads
- Celery stalk 2 pieces
- Garlic 2 cloves
- Leek 2 pieces
- Potato 20 oz
- Thyme 0 oz
- Butter 0 oz
- Olive Oil 5 fl oz
- Bay leaf 4 pieces
- Veal Mince 20 oz
- Pork Mince 20 oz
- Dry White Wine 10 fl oz
- Nutmeg to taste
- Wheat Flour 2 tablespoons
- Milk 0 qt
- Chili Flakes ½ teaspoon
- Nettle 20 oz
- Young Spinach "Belaya Dacha" 20 oz
- Hard Cheese 10 oz
- Conchiglie Pasta 10 oz
- Pickled Chanterelles 5 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 320°F (Gas mark 3).
Step 2
Peel and finely chop the onion, celery, and 2 cloves of garlic. Trim the green part from the leek (save it for making broth or soup), then wash and finely chop the white part.
Step 3
Peel the potato and cut it into cubes about 0.5 cm thick. Tie the thyme sprigs together.
Step 4
Melt half of the butter in a large skillet over low heat with 1 tablespoon of olive oil, then add the onion, garlic, celery, leek, potato, bay leaf, and thyme. Cover and simmer for 15 minutes or until soft, stirring occasionally.
Step 5
Add all the mince to the skillet, breaking it up with a wooden spoon. Increase the heat to medium-high and cook for another 10 minutes or until the mince is browned all over, stirring occasionally.
Step 6
Pour in the wine, bring it to a boil and let it evaporate, then add the nutmeg. Sprinkle in the flour, stir for 1 minute, then pour in the milk. Season with sea salt and black pepper, cover with a crumpled sheet of damp baking paper, and place in the oven for 2 hours.
Step 7
At this stage, the ragù may seem a bit separated, but this is normal: the milk in the sauce will form curds similar to ricotta during cooking.
Step 8
Meanwhile, place a large ovenproof dish over medium heat with 2 tablespoons of olive oil and the remaining butter.
Step 9
Clean, finely chop, and add the remaining garlic along with the chili flakes, nettle (only the leaves — handle nettle with gloves to protect your hands during preparation), and spinach — you will need to work in batches. Cook for 10 minutes or until soft.
Step 10
Let it cool, then finely chop and return it to the dish, spreading it evenly across the base. After cooking, divide the ragù into two portions, freezing one half as soon as it cools (you can quickly prepare the same dish again).
Step 11
Carefully drain the liquid from the remaining ragù into a bowl through a coarse sieve. Return the ragù to the skillet, remove and discard the thyme stems and bay leaf, then grate half of the cheese and mix well.
Step 12
Preheat the oven to 355°F (Gas mark 4).
Step 13
Using a piping bag or a teaspoon, fill the cannelloni tubes with the meat ragù, then layer the greens on top. Pour the drained liquid over the top and grate the remaining cheese over it. Finely chop the mushrooms and sprinkle them over the cannelloni.
Step 14
Drizzle with 1 tablespoon of oil, then bake for 40–45 minutes or until golden and bubbling. For extra color, broil the dish for 5 minutes.
Step 15
Before serving, let the dish rest for 30 minutes.
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